ShareSTABLE 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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- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
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