Hidas KI, Tóth A, Hamar E, Jakab I, Friedrich L, Németh C. Effect of cryogenic freezing on the textural and sensoric properties of donuts. RARD [Internet]. 2020 May 26 [cited 2024 Dec. 18];8(1-2):29-34. Available from: https://ojs.bibl.u-szeged.hu/index.php/rard/article/view/33505