ShareQUALITY OF FROZEN RAW DOUGH.
QUALITE DES PATES CRUES SURGELEES.
Author(s) : ROUSSEAU J. F.
Type of article: Article
Summary
PRECAUTIONS TO BE TAKEN CONCERNING STORAGE, THAWING AND COOKING CONDITIONS OF FROZEN RAW DOUGH, TO RETAIN QUALITY AND TASTE OF BREAD DELIVERED TO CONSUMERS. (Bibliogr. int. CDIUPA, FR., 90-258549.
Details
- Original title: QUALITE DES PATES CRUES SURGELEES.
- Record ID : 1991-0278
- Languages: French
- Source: Filière Farine - vol. 3 - n. 18
- Publication date: 1990
Links
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Indexing
-
REDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN...
- Author(s) : JANKE H. C.
- Date : 1988
- Languages : German
- Source: Brot Backwaren - vol. 36 - n. 9
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ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN ...
- Author(s) : HIMMELSTEIN A.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 5
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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
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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
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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.
View record