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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
Links
See the source
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
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FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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The rheology of wheat flour dough, before and a...
- Author(s) : GRÄBER S., KUHN M.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 3
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Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
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