Effect of nitrogen content of a fed-batch cultured strain of bakers' yeast on the stability in frozen bread doughs [frodo]
1989
Dunaas, F. | Wendt, G. (Lund Univ. (Sweden). Kemiska Inst.)
AGROVOC关键词
书目信息
出版者
STU
其它主题
Panificacion; Contenido de nitrogeno; Levure de boulangerie/ produit congele; Levaduras de panaderia/ productos congelados; Bakers' yeast/ frozen products
语言
英语
注释
1 ref.
ISBN
91-87818-00-0
类型
Conference
来源
Cereal science and technology in Sweden. Proceedings from an international symposium June 13th-16th, 1988 Ystad, Sweden, Asp, N.G. (ed.).- Stockholm (Sweden): STU, 1989.- ISBN 91-87818-00-0. p. 303-304
粮农组织大会
Cereal Science and Technology in Sweden, Ystad (Sweden), 13-16 Jun 1988
1990-08-15
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