The freezing and retarding of fermented doughs
By: Stanley P. Cauvain.
Contributors: Campden & Chorleywood Food Research Association.
Series: Review -- no.3; Review (Campden & Chorleywood Food Research Association) -- no.3.
Publisher: Campden & Chorleywood Food Research Association
Published: 1996
Place of publication: Chipping Campden
Language: eng
Number of pages: 39
Subjects: Dough.; Dough industry.; Bread industry.; Frozen foods.
Notes: Bibliography: p38.