ICYTAC 23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
capítulos de libros
Título:
Effect of Freezing Conditions on Bread Quality
Autor/es:
DE ALCÂNTARA PESSOA FILHO P; LEON AE; TADINI CC; KACI M; MEZIANI S; RIBOTTA PD
Libro:
Advances in Heat Transfer Unit Operations
Editorial:
Taylor & Francis Group
Referencias:
Lugar: Boca Raton; Año: 2017; p. 313 - 349
Resumen:
CONTENTSPhysical Principles of Dough Freezing and Frozen StoragePhase Transitions Effects of Freezing on the Dough Properties Effects of Dough Freezing on Yeast Effects of Dough Freezing on Starch Properties Effects of Freezing on Sweet DoughEffects of Freezing on Part-Baked BreadIngredientsAdditives Processing Storage Conditions
