ShareADDITION OF EMULSIFIERS, THEIR ROLE IN THE QUALITY CHANGES OF FROZEN BREAD.
[In Polish. / En polonais.]
Author(s) : SWITKA J.
Type of article: Article
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1984-1551
- Languages: Polish
- Source: Chlodnictwo - vol. 18 - n. 4
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Bakery product; Freezing
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FREEZING OF BREAD AND SEMI-FINISHED BAKER'S PRO...
- Author(s) : SWITKA J., ZABROCKI K.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 1
View record
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PATES CRUES SURGELEES : UNE EVOLUTION DU MARCHE...
- Author(s) : MARC M.
- Date : 1986
- Languages : French
- Source: RIA (Paris) - n. 363
View record
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
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BEHAVIOUR OF YEASTS DURING THE FREEZING OF DOUGHS.
- Author(s) : BRUMMER J. M.
- Date : 1988
- Languages : German
- Source: Getreide Mehl Brot - vol. 42 - n. 7
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USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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