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FROM FROZEN DOUGH TO HOT BREAD.

DE LA PATE SURGELEE AU PAIN CHAUD.

Author(s) : RAYMONDIS E.

Type of article: Article

Summary

TECHNICAL AND ECONOMIC ADVANTAGES OF THE USE OF FROZEN RAW DOUGH IN INDUSTRIAL BAKERY PLANT. DATA ON THE FRENCH PRODUCTION OF FROZEN DOUGH. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213909.

Details

  • Original title: DE LA PATE SURGELEE AU PAIN CHAUD.
  • Record ID : 1987-0804
  • Languages: French
  • Subject: Figures, economy
  • Source: Mag. Ind. gourmandes - n. 95
  • Publication date: 1986

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