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FROZEN BREADS COULD BE MICRO-WAVE PROCESSED IN THE FUTURE.

Author(s) : PATEL K., HALLERBACH C., BERGAN J.

Type of article: Article

Summary

EFFECTS OF SOME FREEZING AND THAWING CONDITIONS AND OF THE TYPE OF PACKAGING ON THE ORGANOLEPTIC PROPERTIES AND STORAGE LIFE OF RYE BREAD. COMPARISON OF WATER LOSSES, IN TERMS OF THAWING AND WARMING TIMES BY MICROWAVES, OF BREADS WRAPPED IN COATED PAPER AND UNDER A POLYETHYLENE FILM. DETERMINATION OF OPTIMUM PROCESSING CONDITIONS. (Bull. bibliogr. CDIUPA , FR., 14, N.12, DEC. 1980, 11 ; 149982.

Details

  • Original title: FROZEN BREADS COULD BE MICRO-WAVE PROCESSED IN THE FUTURE.
  • Record ID : 1981-1274
  • Languages: English
  • Source: Bakers' Dig. - vol. 54 - n. 5
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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