ShareREDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN DOUGH BY BREAD MAKING ADDITIVES.
[In German. / En allemand.]
Author(s) : JANKE H. C.
Type of article: Article
Summary
PRESENTATION OF THE S-KIMO SYSTEM FOR THE PREPARATION, FREEZING, REFRIGERATED STORAGE, PACKAGING AND THAWING OF FROZEN DOUGH. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241819.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1989-1936
- Languages: German
- Source: Brot Backwaren - vol. 36 - n. 9
- Publication date: 1988
Links
See the source
Indexing
-
QUALITE DES PATES CRUES SURGELEES.
- Author(s) : ROUSSEAU J. F.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 18
View record
-
ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN ...
- Author(s) : HIMMELSTEIN A.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 5
View record
-
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
View record
-
A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
View record
-
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