Please use this identifier to cite or link to this item:
|Title:||Vacuum cooling of traditional German rye bread|
Boongaling, Paulo Ejay
|Abstract:||This presentation outlines vacuum cooling technology, advantages/disavatages, and how it applies to Rudolph’s bakeries. The presentation also outlines an experiment to investigate the application of vacuum cooling on German rye bread.|
|Appears in Collections:||Centre for Advanced Engineering Technologies|
Files in This Item:
|vacuum cooling bread_Kit.ppt||23.52 MB||Microsoft Powerpoint||View/Open|
Items in Archive are protected by copyright, with all rights reserved, unless otherwise indicated.