Effect of cryogenic freezing on the textural and sensoric properties of donuts
Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with in...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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University of Szeged, Faculty of Agriculture
Szeged
2019
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| Sorozat: | Review on agriculture and rural development
8 No. 1-2 |
| Kulcsszavak: | Élelmiszeripari technológia |
| Tárgyszavak: | |
| doi: | 10.14232/rard.2019.1-2.29-34 |
| Online Access: | http://acta.bibl.u-szeged.hu/71089 |