Frozen Dough

Bakery Products: Science and Technology

Volumn , Issue , 2007, Pages 381-392

  Ribotta, Pablo Daniel ^a   León, Alberto Edel ^a   Añón, Maria Cristina ^b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Breadmaking; Food additives; Frozen dough; Gas retention; Yeast

Indexed keywords

EID: 77955716852     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277553.ch21     Document Type: Chapter

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