ShareCOMPARISON OF 2 SAMPLE PREPARATION PROCEDURES FOR LOW-TEMPERATURE SCANNING ELECTRON MICROSCOPY OF FROZEN BREAD DOUGH.
Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
Type of article: Article
Summary
THESE TWO METHODS CONSIST OF TAKING SAMPLES OF FROZEN BREAD DOUGH AND MAINTAINING THEM AT AMBIENT TEMPERATURE, 295 K (22 DEG C) OR IN ICE, BEFORE ANALYZING THEM. STUDY OF THE EFFECTS OF PARTIAL THAWING OF SAMPLES ON THEIR ULTRASTRUCTURE. (Bibliogr. int. CDIUPA, FR., 90-261565.
Details
- Original title: COMPARISON OF 2 SAMPLE PREPARATION PROCEDURES FOR LOW-TEMPERATURE SCANNING ELECTRON MICROSCOPY OF FROZEN BREAD DOUGH.
- Record ID : 1991-0279
- Languages: English
- Source: Cereal Chem. - vol. 67 - n. 2,1990
- Publication date: 1990
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Structure; Comparison; Measurement; Bread; Bakery; Dough; Freezing
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FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
View record