ShareImproving agents: quality frozen breadmaking.
Améliorants : une panification surgelée qualitative.
Author(s) : RICHARD S.
Type of article: Article
Summary
Breadmaking improving agents enhance certain qualities such as softness and are adapted according the production process.
Details
- Original title: Améliorants : une panification surgelée qualitative.
- Record ID : 2008-1687
- Languages: French
- Source: Acta Alimentaria - n. 688
- Publication date: 2008/03
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Quality; Quick-frozen food; Bakery product; Additive
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- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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