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FROZEN DOUGHS. QUALITY OF PRODUCTS AFTER THAWING AND BAKING.

LES PATES FERMENTEES SURGELEES. LA QUALITE DES PRODUITS APRES DECONGELATION ET CUISSON.

Author(s) : MAITRE H., CALVEL R.

Type of article: Article

Summary

FREEZING TECHNOLOGY OF DOUGH AND CONSEQUENCES ON THE QUALITY OF PRODUCTS AFTER THAWING AND BAKING. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-198059.

Details

  • Original title: LES PATES FERMENTEES SURGELEES. LA QUALITE DES PRODUITS APRES DECONGELATION ET CUISSON.
  • Record ID : 1985-2542
  • Languages: French
  • Source: Ind. Céréales - n. 33
  • Publication date: 1985

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