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Frozen food convenience market. The category that never goes out of style
IIR document
Cooling and freezing simulation of bakery products.
DEEP-COOLED STORAGE OF COMPOSITE BAKERY PRODUCTS.
Congélation des produits de boulangerie : enjeux énergétiques et qualitatifs.
Freezing of bakery products: energy and quality stakes.
Le rôle du froid dans les produits de boulangerie.
Refrigeration in bakery products.
Wplyw róznych technologii chlodniczych na jakosc wyrobów piekarniczych.
Effects of various refrigeration technologies on the quality of bakery products.
QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A BASSE TEMPERATURE.
QUALITY OF BAKERY PRODUCTS STORED AT LOW TEMPERATURES.
L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE VARIABLE LORS DE LA PRODUCTION DE PATES CONGELEES.
BAKERS' YEAST SOURCE AS A VARIABLE IN FROZEN DOUGH PRODUCTION.
Yeast dough behaviour during freeze-thaw cycles.
Refrigeration's influence of half-finished products on the quality of bread.
Effet du refroidissement et de la congélation sur l'écaillage du pain précuit.
Effect of cooling and freezing on the flaking of pre-cooked bread.
Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough.
Améliorants : une panification surgelée qualitative.
Improving agents: quality frozen breadmaking.
Optimization of frozen prebaked bread manufacturing.
Mrozona zywnosc wygodna: mrozone pólprodukty i wyroby przekaskowe. 2. Mrozone pólprodukty z surowców zwierzecych.
Refrigeration food technology: frozen convenient food. 2. Frozen semi-finished products and snack foods.