Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread
Alain Le-Bail, Cédric Nicolitch, Charles VuillodVolume:
3
Language:
english
Pages:
7
DOI:
10.1007/s11947-008-0142-2
Date:
April, 2010
File:
PDF, 286 KB
english, 2010