Par-baked Bread Technology: Formulation and Process Studies to Improve Quality
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.715603
Reference69 articles.
1. Effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymes
2. Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour
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