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STABLE YEAST FOR FROZEN DOUGH.

Author(s) : OSZLANYI A. G.

Summary

EVALUATION OF THE TECHNICAL PROPERTIES OF PRESSED YEASTS (SACCHAROMYCES CEREVISIAE) AND THEIR ABILITY TO REMAIN ACTIVE DURING FREEZING, STORAGE AND THAWING OF BREAD DOUGH.

Details

  • Original title: STABLE YEAST FOR FROZEN DOUGH.
  • Record ID : 1990-1140
  • Languages: English
  • Publication date: 1989
  • Source: Source: Proc. annu. Meet. am. Soc. bakery Eng., Chicago
    133-144.
  • Document available for consultation in the library of the IIR headquarters only.

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