INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY
Foodstuff adapted by freezing is able to use for final setting immediately and its important contribution is sparing of working action and time connected to their next setting in our households or in catering corporations. In frame of this topic some baking experiment were realized with application...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2013-12-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2013/11/jmbfs-0479-Smitalova.pdf |