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[Type of flour and baking process make the basis for the product quality]

1991

Mosleth, E. | Nielsen, A.O. (MATFORSK, Aas (Norway). Gruppe for Cerealer)

AGROVOC Keywords
amasadura baking bread breadmaking calidad cereal flours chemical composition composition chimique cuisson au four doughs harinas de cereales kneading pain pan panification quality temps tiempo time volume volumen
Bibliographic information
Volume 4 Issue 4 ISSN 0802-1740
Pagination
pp. 135-143
Other Subjects
Composicion quimica; Pate de cuisson; Panificacion; Masa de panaderia; Farine de cereale; Coccion al horno; Qualite; Petrissage
Language
Norwegian
Note
2 tables, 8 figures. (NLH accession no. INF)
1993-08-15
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