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La pousse controlee dans la fabrication du pain de tradition francaise.

1994

Wirsta P. | Brochoire G. | Moreau D. | Guery F. | Lecornu C.


Bibliographic information
Industries des Cereales
ISSN 0245-4505
Pagination
v.22-27
Other Subjects
Pate de cuisson; Masa de panaderia; Petrissage; Fermentacion; Levaduras de panaderia
Language
French
Note
6 tableaux.
Translated Title
English. [Controlled leavening of loaf in traditional French bread making]. [French]
Type
Journal Article
Source
Industries-des-Cereales (France). (Avr-Jun 1994). (no 87) p. 22-27.

2012-11-15
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