Effect of freeze-thaw on the texture of gluten-free pie crust dough

Csonka Judit and Friedrich László and Pásztor-Huszár Klára and Hidas Karina and Visy Anna and Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough.

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Item Type: Conference or Workshop Item
Heading title: Thematic session
Journal or Publication Title: Wellmann International Scientific Conference
Date: 2018
ISBN: 978-963-306-589-1
Page Range: p. 39
Language: English
Place of Publication: Hódmezővásárhely
Event Title: Wellmann International Scientific Conference (16.)
Event Type: Conference
Event Location: Hódmezővásárhely
Event Dates: 2018
Related URLs: http://acta.bibl.u-szeged.hu/72954/
Uncontrolled Keywords: Élelmiszeripari technológia - előadáskivonat
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
Date Deposited: 2021. Jul. 14. 08:37
Last Modified: 2023. Feb. 22. 15:42
URI: http://acta.bibl.u-szeged.hu/id/eprint/72992

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