ShareDEEP-FROZEN DOUGH MANUFACTURE AND TECHNOLOGY.
Author(s) : BOYD B.
Summary
PAPERS AND DISCUSSION ON THE SPECIAL ASPECTS OF BREADMAKING WITH DEEP-FROZEN DOUGH.
Details
- Original title: DEEP-FROZEN DOUGH MANUFACTURE AND TECHNOLOGY.
- Record ID : 1982-0182
- Languages: English
- Publication date: 1980
- Source: Source: Proc. annu. Meet. am. Soc. bakery Eng., Chicago
n. 56; 38-43; 1 phot. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Dough; Freezing
-
FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
-
Refrigeration in the bread making industry: a m...
- Author(s) : LE BAIL A., GRENIER A., HAMDAMI N., et al.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
View record
-
Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
View record
-
NEW DEVELOPMENTS IN FROZEN DOUGH TECHNOLOGY.
- Author(s) : EVENSON M.
- Date : 1987
- Languages : English
View record