ShareMaintaining freshness in various types of rye bread. The measures and their limits.
[In German. / En allemand.]
Author(s) : MORGENSTERN G.
Type of article: Article
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-1029
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 4
- Publication date: 1994
Links
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Indexing
-
Some aspects of staleness of bread.
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 1
View record
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
View record
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A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
View record
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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND...
- Author(s) : LINKO P., KARHUNEN A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
View record