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...
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
2001.
|
| Konular: |