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

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