Physical characteristics of butter fat and their influence on the quality of Danish pastry and cookies.
1984
Tolboe O.
AGROVOC Keywords
Bibliographic information
Other Subjects
Aptitude boulangere; Tecnologia de los alimentos; Caracteristicas de la coccion; Gateau; Qualite
Language
English
Note
AVAILABILITY: Lantbruksuniversitets Bibliotek, POB 7071, S-750 07 Uppsala 7 - Sweden
Type
Journal Article; Conference; Non Conventional
Conference
Fats (Lipids) in Baking and Extrusion. LIPIDFORUM Symposium. Goeteborg (Sweden). 11-12 Apr 1983.
Corporate Author
Jydsk Teknologisk Inst., Aarhus (Denmark). Food Technology Dept.
2012-11-15
AGRIS AP
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