ShareProgress of freezing and thawing technology for bread dough in recent years.
[In Japanese. / En japonais.]
Author(s) : YAMADA S.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30013816
- Languages: Japanese
- Source: Refrigeration - vol. 89 - n. 1036
- Publication date: 2014/02
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Freezing of foodstuffs;
Bakery and confectionery products - Keywords: Thawing; Bread; Quick freezing; Dough; Chilling injury; Freezing
-
LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
View record
-
LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
View record
-
Congélation des produits de boulangerie : enjeu...
- Author(s) : LE BAIL A., DESSEV T., CHERIER S., et al.
- Date : 2009/11
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 99 - n. 1098
View record
-
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
-
Wplyw zamrazalniczego przechowywania na jakosc ...
- Author(s) : KWASNIEWSKA-KAROLAK I., KRALA L.
- Date : 2016/10
- Languages : Polish
- Source: Chlodnictwo - vol. 51 - n. 10
View record