ShareFROZEN CROISSANTS AND OTHER BAKERY PRODUCTS.
[In Italian. / En italien.]
Author(s) : BRAY F.
Type of article: Article
Summary
THE AUTHOR BRIEFLY EXPLAINS THE SIGNIFICANCE OF BAKERY PRODUCTS, ESPECIALLY OF CROISSANTS, AND SHOWS THE EFFECTS OF VARIOUS INGREDIENTS AND FREEZING (TEMPERATURE, FREEZING AND THAWING RATE) ON SHELF LIFE. A. M.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1987-0220
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 236
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery product; Freezing
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SURGELATION DES PRODUITS A BASE DE PATES.
- Author(s) : DEVEAUX R.
- Date : 1984
- Languages : French
- Source: Rev. gén. Froid - vol. 74 - n. 3
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REFRIGERATION IN THE BAKERY.
- Author(s) : CAUVAIN S. P., ROBB J.
- Date : 1988
- Languages : English
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
View record
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
View record
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FREEZING OF BREAD AND SEMI-FINISHED BAKER'S PRO...
- Author(s) : SWITKA J., ZABROCKI K.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 1
View record