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PREPARATION OF BREAD DOUGH FOR FREEZING AND COOKING.

[In Dutch. / En néerlandais.]

Author(s) : SLUIMER P.

Type of article: Article

Summary

APPLICATION OF NEW KNEADING PROCESSES, OF THE MIXING PROCESS UNDER HELIUM AND USE OF YEASTS RESISTANT TO FREEZING FOR IMPROVING BREAD QUALITY. (Bibliogr. int. CDIUPA, FR., 90-264583.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1991-1253
  • Languages: Dutch
  • Source: Voedingsm. Technol. - vol. 23 - n. 19
  • Publication date: 1990

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