Nakagawa, M. 1991. Pre-proofed frozen dough technology. Proc. Am. Soc. Baking, Vol. 67, p.68.
Stoecklein, R. 1995. Frozen par-baked products. Proc. Am. Soc. Baking, Vol. 71, p.49.
Culinary Institute of America:www.ciaprochef.com
Mrs. Fields:www.cookiedoughsnacks.com
National Restaurant Association:www.restaurant.org
North American Association of Food Equipment Manufacturers:www.nafem.org
Research Chefs Association:www.culinology.com
San Francisco Baking Institute:www.sfbi.com
Sara Lee Foodservice:www.safaleefoodservice.com
Technomic, Inc.:www.technomic.com
