Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality
- Choongjin Ban
- , Sangeun Yoon
- , Jungwoo Han
- , Sang Oh Kim
- , Jung Sook Han
- , Seokwon Lim
- , Young Jin Choi
- CJ CheilJedang Corporation
- Seoul National University
- LG Corporation
- Samyang Group
- Hoseo University
Research output: Contribution to journal › Article › peer-review
79
Scopus
citations