ShareFREEZE-DRIED DOUGH FOR GOOD QUALITY BREAD.
[In German. / En allemand.]
Author(s) : DORFNER H. H.
Type of article: Article
Summary
BRIEF STUDY OF THE PROCESS FOR OBTAINING FREEZE-DRIED DOUGH AND ITS SUITABILITY FOR BREAD-MAKING. DEFINITION OF QUALITY CRITERIA OF DOUGH. (BIBLIOGR. INT CDIUPA-CNRS, FR., 88-210-237894.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1989-1204
- Languages: German
- Source: Brot Backwaren - vol. 36 - n. 6
- Publication date: 1988
Links
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Bread; Bakery; Dough
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- Date : 1988
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- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
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