ShareENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN AND RETARDED DOUGHS.
Author(s) : HIMMELSTEIN A.
Type of article: Article
Summary
THE USE OF ENZYMIC ALPHA-AMYLASE, PROTEASES AND PENTOSANASES PREPARATIONS IMPROVES THE BREAD-MAKING SUITABILITY OF DOUGH AND THE QUALITY OF BREAD. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-193110.
Details
- Original title: ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN AND RETARDED DOUGHS.
- Record ID : 1985-2544
- Languages: English
- Source: Bakers' Dig. - vol. 58 - n. 5
- Publication date: 1984
Links
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Indexing
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- Date : 1990
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- Date : 1988
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- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
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- Date : 1987/08/24
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
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