Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs Autori: J. Dodić, D. Pejin, S. Dodić, S. Popov, J. Mastilović, Jovanka Popov Raljić, S. Živanović Časopis: Journal of Food Science DOI: 10.1111/j.1750-3841.2007.00337.x
