PDF-ISSN scientific note FTB Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs Ismail Sait Dogan Department of Food Engineering College of Agriculture Yuzu
Doughs were stored at 4 57520C for 6 weeks and at 18 57520C for 6 months respectively Physical characteristics of the biscuit samples such as spread baking loss
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