Yuthana Phimolsiripol. 2007. Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction. Field of Study Food Technology, Chulalongkorn University;

Yuthana Phimolsiripol. Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction. . Bangkok:Chulalongkorn University, 2007.

Yuthana Phimolsiripol. (2007) Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction . Chulalongkorn University/Bangkok.