Fermented Frozen Dough: Impact of Pre-fermentation Time and...

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 Vuillod
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
3
Language:
english
Pages:
7
DOI:
10.1007/s11947-008-0142-2
Date:
April, 2010
File:
PDF, 286 KB
english, 2010
Conversion to is in progress
Conversion to is failed