Art
J-GLOBAL ID：200902130548055930   Reference number：93A0240541

Freezing Experiments on Yeasted Dough Slabs. Effects of Cryogenic Temperatures on the Baking Performance.

発酵生地板に関する凍結試験 製パン能に及ぼす極低温の効果
Author (2)：
NEYRENEUF O

About NEYRENEUF O

(Gist-brocades France SA, Roissy, FRA)

About Gist-brocades France SA, Roissy, FRA

, 
DELPUECH B

About DELPUECH B

(Air Liquide, Jouy en Josas, FRA)

About Air Liquide, Jouy en Josas, FRA


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 70  Issue： 1  Page： 109-111  Publication year： Jan. 1993 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 短報  Country of issue： United States (USA)  Language： ENGLISH (EN)
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dough, batter

About dough, batter

,...
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Thesaurus term/Semi thesaurus term
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On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
proofing

About proofing


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
発酵

About 発酵

, 
地板

About 地板

, 
製パン

About 製パン

, 
極低温

About 極低温


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