Works matching DE "FROZEN baked products"
Results: 4
Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. E278, doi. 10.1111/j.1750-3841.2009.01180.x
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- Article
Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 90, doi. 10.17508/CJFST.2016.8.2.08
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- Article
Restoration of Breadmaking Properties to Frozen Dough by Addition of Sugar and Yeast and Subsequent Processing.
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- Cereal Chemistry, 2011, v. 88, n. 4, p. 409, doi. 10.1094/CCHEM-08-10-0109
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- Article
Frozen Dough and Partially Baked Bread: An Update.
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- Food Reviews International, 2007, v. 23, n. 3, p. 303, doi. 10.1080/87559120701418368
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- Article