Development of cheese-flavored frozen pizza dough
ABSTRACT A thick, bready crust type pizza dough was selected from two dough formulations. This conclusion was arrived at through laboratory scale production in which no coherent dough was formed using a formulation for thin crispy pizza dough. Causes may be insufficient liquid added or the incompati...
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | Diplomová práce |
| Jazyk: | English |
| Vydáno: |
2001.
|
| Témata: |