id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-1035	ISACHE, Ioana; DABIJA, Adriana; BUCULEI, Amelia; CHETRARIU, Ancuța	IMPROVING THE FREEZING RESISTANCE OF BAKER'S YEAST. A MINI REVIEW	2024	22	.pdf	application/pdf	11482	636	53	Consequently, the sort, dosage, solubility, water-holding capacity, rheological properties, and their synergistic interaction with other components during freezing and frozen storage all affect how successful hydrocolloids are as a cryopreservative overall in frozen dough products SELOMULYO, V.O., ZHOU, W., Frozen bread dough: Effects of freezing storage and dough improvers.	cache/fens-1035.pdf	txt/fens-1035.txt