ShareDOUGHS AND FREEZING.
PATES BOULANGERES ET SURGELATION.
Author(s) : LA SERVE G. de
Type of article: Article
Summary
BRIEF STUDY OF DETERIORATIONS OCCURRING DURING THE FREEZING OF DOUGH, ITS STORAGE AT LOW TEMPERATURES AND ITS THAWING. FUTURE TRENDS OF FROZEN DOUGHS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-216987.
Details
- Original title: PATES BOULANGERES ET SURGELATION.
- Record ID : 1987-1077
- Languages: French
- Source: Mag. Ind. gourmandes - n. 97
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Bread; Deterioration; Freezing
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SURGELATION : ATTENTION AUX PATONS.
- Author(s) : ROUSSEAU J. F.
- Date : 1989
- Languages : French
- Source: RIA (Paris) - n. 435
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
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LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
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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
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