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FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RAW MATERIALS AND PREPARATION.

[In German. / En allemand.]

Author(s) : NEYRENEUF O., NITSCHE G.

Type of article: Article

Summary

PRACTICALRECOMMENDATIONS FOR THE CHOICE OF RAW MATERIALS (FLOUR, BREAD MAKING ADDITIVES, YEASTS) AND THE CONDITIONS FOR FREEZING AND REFRIGERATED STORAGE OF DOUGH. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253432.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-1513
  • Languages: German
  • Source: Getreide Mehl Brot - vol. 43 - n. 10
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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