High pressure freezing of dough

Martina Lille, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationProceedings of the 4th International Symposium on Food Rheology and Structure
Subtitle of host publicationISFRS 2006
Pages751-752
Publication statusPublished - 2006
MoE publication typeA4 Article in a conference publication
Event4th International Symposium on Food Rheology and Structure, ISFRS 2006 - Zurich, Switzerland
Duration: 19 Feb 200623 Feb 2006

Conference

Conference4th International Symposium on Food Rheology and Structure, ISFRS 2006
Abbreviated titleISFRS 2006
CountrySwitzerland
CityZurich
Period19/02/0623/02/06

Keywords

  • high pressure
  • freezing
  • dough
  • rheology
  • yeasts

Cite this

Lille, M., & Autio, K. (2006). High pressure freezing of dough. In Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006 (pp. 751-752) https://isfrs.agrl.ethz.ch/isfrs/proc_2006/ISFRS_Abstracts_2006.pdf