ShareCRYOFLUIDS AND GAS. INNUMERABLE SERVICES.
FLUIDES CRYOGENIQUES ET GAZ. DES SERVICES INNOMBRABLES.
Type of article: Article
Summary
APPLICATION OF CRYOFLUIDS TO THE QUICK-FREEZING OF BAKERY PRODUCTS OR THE DISINFECTION OF FLOUR. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224273.
Details
- Original title: FLUIDES CRYOGENIQUES ET GAZ. DES SERVICES INNOMBRABLES.
- Record ID : 1988-0224
- Languages: French
- Source: Mag. Ind. gourmandes - n. 103
- Publication date: 1987
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Flour; Cereal; Bakery product; Disinfection; Cryofluid; Freezing
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INFLUENCE OF FLOUR CHARACTERISTICS ON GAS HOLDI...
- Author(s) : TOLBOE O., GRY P.
- Date : 1987
- Languages : English
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PREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH I...
- Author(s) : NEYRENEUF O., PLAAT J. B. van der
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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Rapid evaluation of frozen and fresh doughs inv...
- Author(s) : GELINAS P., MCKINNON C. M., LUKOW O. M., TOWNLEY-SMITH F.
- Date : 1996
- Languages : English
- Source: Cereal Chem. - vol. 73 - n. 6
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FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT FLOUR I...
- Author(s) : FRETZDORFF B., BECHTEL D., POMERANZ Y.
- Date : 1982
- Languages : English
- Source: Cereal Chem. - vol. 59 - n. 2
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Advances in baking technology.
- Author(s) : KAMEL B. S., STAUFFER C. E.
- Date : 1992
- Languages : English
View record