La pousse controlee dans la fabrication du pain de tradition francaise.
1994
Wirsta P. | Brochoire G. | Moreau D. | Guery F. | Lecornu C.
AGROVOC Keywords
Bibliographic information
Industries des Cereales
ISSN
0245-4505
Pagination
v.22-27
Other Subjects
Pate de cuisson; Levaduras de panaderia; Petrissage; Masa de panaderia; Fermentacion
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.
Corporate Author
Ecole Nationale Superieure de Meunerie et des Industries Cerealieres, Paris (France)
Universidade Estadual de Campinas, SP (Brazil).
2012-11-15
AGRIS AP
Data Provider
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