ShareREFRESHING SUMMER LINES WITH A COOLING EFFECT.
Author(s) : RIEDEL H. R.
Type of article: Article
Summary
FORMULATION AND MANUFACTURE OF DIFFERENT CONFECTIONERY PRODUCTS (PRALINES, ICE CREAM) WITH VEGETABLE OILS OR FATS. RECOMMENDATIONS FOR THE USE OF SOME INGREDIENTS FOR OBTAINING THE COOLING EFFECT OF THESE PRODUCTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-228766.
Details
- Original title: REFRESHING SUMMER LINES WITH A COOLING EFFECT.
- Record ID : 1988-1113
- Languages: English
- Source: Confect. Prod. - vol. 53 - n. 9
- Publication date: 1987
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Manufacture; Ice cream; Confectionery
-
Freezing processed foods.
- Author(s) : KENNEDY C. J.
- Date : 2000
- Languages : English
View record
-
RECIPES FOR THE CHOCOLATE ICING OF ICE CREAM.
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
View record
-
LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
View record
-
Surgélation : le respect des formes passe par l...
- Author(s) : SICOT D.
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
View record
-
Surgélation de pâtons crus. Gros plan sur la te...
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
View record