A study on the storage stability of frozen uncooked sweet yeast-fermented dough with filling
The study was undertaken with the main objective of studying the shelf-life of sweet dough filled with fried chicken and chili sauce in its frozen uncooked condition. Preliminary study on the production of sweet dough with filling was done. The results of the sensory evaluation indicated that the pr...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | English |
| 出版: |
1993.
|
| 主题: |