Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread

✍ Scribed by Alain Le-Bail; Cédric Nicolitch; Charles Vuillod

• Book ID: 107559515
• Publisher: Springer-Verlag
• Year: 2008
• Tongue: English
• Weight: 286 KB
• Volume: 3
• Category: Article
• ISSN: 1935-5130
• DOI: 10.1007/s11947-008-0142-2