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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REFRIGERATION IN BREAD MAKING.
- Author(s) : CRIVELLI G.
- Date : 1988
- Languages : Italian
- Source: Ann. IVTPA - vol. 19
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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
View record
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TREHALOSE LEVELS AND SURVIVAL RATIO OF FREEZE-T...
- Author(s) : HINO A.
- Date : 1990
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 56 - n. 5
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REFRIGERATION TECHNIQUES IN BAKERIES.
- Author(s) : KOLODZIEJSKI M.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 8
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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
View record