FROZEN DOUGH .2. EFFECTS OF FREEZING AND STORING CONDITIONS ON THE STABILITY OF YEASTED DOUGHS

被引：0

作者：

HSU, KH

HOSENEY, RC

SEIB, PA

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暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：424 / 426

页数：3

共 7 条

[1] HSU KH, 1979, CEREAL CHEM, V56, P419
[2] Lorenz K., 1974, Bakers' Digest, V48, P14
[3] INTERACTIONS OF COOLING VELOCITY TEMPERATURE AND WARMING VELOCITY ON SURVIVAL OF FROZEN AND THAWED YEAST
MAZUR, P
SCHMIDT, JJ
[J]. CRYOBIOLOGY, 1968, 5 (01) : 1 - &
[4] CRYOBIOLOGY - FREEZING OF BIOLOGICAL SYSTEMS
MAZUR, P
[J]. SCIENCE, 1970, 168 (3934) : 939 - +
[5] Mazur P, 1967, CELL INJ RESIST FREE, V2, P171
[6] FREEZING AND FREEZE-DRYING OF MICROORGANISMS
NEI, T
[J]. CRYOBIOLOGY, 1964, 1 (01) : 87 - 93
[7] NEI T, 1967, CELLULAR INJURY RESI, P157