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Roll-in fat for use in Danish pastry. The effect of composition on quality of Danish pastry, fresh-baked and baked after a deep-freezing period

1984

Larsen, P. (Aarhus Oliefabrik A/S (Denmark))

AGROVOC Keywords
baking cakes calidad composition cuisson au four freezing margarina margarine pasteles quality
Bibliographic information
Publisher
SIK - Svenska Livsmedelsinst.
Other Subjects
Composicion; Congelation; Gateau; Danemark/ technologie alimentaire; Dinamarca/ tecnologia de los alimentos; Qualite; Congelacion; Coccion al horno; Denmark/ food technology
Language
English
Note
Numerical data
Type
Conference; Numerical Data; Non-Conventional
Source
Fats (lipids) in baking and extrusion. Contributions at a LIPIDFORUM symposium Goeteborg April 11-12, 1983, Marcuse, R. (ed.).- Goeteborg (Sweden): SIK - Svenska Livsmedelsinst., 1984. p. 83-96
Conference
Fats (Lipids) in Baking and Extrusion. LIPIDFORUM Symposium, Goeteborg (Sweden), 11-12 Apr 1983
1986-08-15
AGRIS AP
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