ShareDetails
- Original title: [In German. / En allemand.]
- Record ID : 1995-1027
- Languages: German
- Source: Getreide Mehl Brot - vol. 48 - n. 3
- Publication date: 1994
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Bread; Rheology; Bakery product; Dough; Freezing
-
Studies on frozen doughs. 1. Effects of frozen ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 6
View record
-
FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
View record
-
Cold storage of prefermented dough for manufact...
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 3
View record
-
Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
View record
-
Fresh baked breads and rolls from frozen dough.
- Author(s) : ISHIGAMI S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record