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EFFECT OF FROZEN STORAGE ON DIFFERENT PIZZA FORMULATIONS.

Author(s) : KAMEL B., MANJI B.

Type of article: Article

Summary

COMPARISON OF THE ORGANOLEPTIC PROPERTIES, TEXTURAL CHARACTERISTICS AND LOSSES OF NUTRIENT COMPONENTS IN PIZZAS CONTAINING PROTEINS OF UNICELLULAR ORGANISMS OR TEXTURIZED VEGETABLE PROTEINS MAINTAINED FOR ONE YEAR AT 263, 253 OR 243 K (-10, -20 OR -30 DEG C). TEMPERATURE FLUCTUATIONS DETERIORATE PIZZA TEXTURE AND FLAVOUR BUT THEY REDUCE THE BACTERIAL LOAD. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-218976.

Details

  • Original title: EFFECT OF FROZEN STORAGE ON DIFFERENT PIZZA FORMULATIONS.
  • Record ID : 1987-1882
  • Languages: English
  • Source: Cereal Foods World - vol. 31 - n. 10
  • Publication date: 1986

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