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Methods of stabilization of cryoprotective properties of semi-prepared rye-wheat bread.

[In Russian. / En russe.]

Author(s) : KITAEVSKAÂ S. V., RECHETNIK O. A., LABUTINA N. V.

Type of article: Article

Summary

The article presents the optimum parameters for the freezing and defrosting processes in the production of rye-wheat bread using semi-prepared products.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2004-2895
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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