In order to extend the shelf life of refrigerated dough, a new method based on thermo-gelling immobilization is proposed. This slows fermn. at low temps. (
Laure Marie Colette Leynaud-Kieffer Curran
Sandor Kasas, María Inés Villalba, Priyanka Parmar
Sandor Kasas, María Inés Villalba