Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4/issue2/volume4
Issue 2
Volume 4/issue2/volume4
Issue 2
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Kozłowicz K. , Kluza F. 2001. EXPERIMENTAL CHARACTERISTICS OF DOUGH FREEZING AND PRODUCTS OBTAINED FROM FROZEN DOUGHS, EJPAU 4/issue2/volume4(2), #04.
Available Online: http://www.ejpau.media.pl/volume4/issue2/volume4/issue2/engineering/art-04.html
Available Online: http://www.ejpau.media.pl/volume4/issue2/volume4/issue2/engineering/art-04.html
EXPERIMENTAL CHARACTERISTICS OF DOUGH FREEZING AND PRODUCTS OBTAINED FROM FROZEN DOUGHS
Katarzyna Kozłowicz, Franciszek Kluza
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Key words:
dough freezing, freezing point depression, bakery freezing, rheological characteristics.
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