ShareModified starch usage for frozen food.
[In Japanese. / En japonais.]
Author(s) : YOKOYAMA M., TSUCHIYAMA M., TAKAISHI Y.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30013814
- Languages: Japanese
- Source: Refrigeration - vol. 89 - n. 1036
- Publication date: 2014/02
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Indexing
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Themes:
Freezing of foodstuffs;
Seeds and plants;
Bakery and confectionery products - Keywords: Thawing; Starch; Bread; Rice; Frozen food; Additive
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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
View record
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NEW DEVELOPMENTS IN FROZEN DOUGH TECHNOLOGY.
- Author(s) : EVENSON M.
- Date : 1987
- Languages : English
View record
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Les transitions de phase d'amidon de riz et de ...
- Author(s) : HUANG R. M., CHANG W. H., CHANG Y. H., LII C. Y.
- Date : 1994
- Languages : French
- Source: Cereal Chem. - vol. 71 - n. 2
View record
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IMPROVEMENT OF BREAD BAKING PROPERTIES BY USING...
- Author(s) : YAMAMOTO A.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record