Effect of Oxidants, Sodium-Stearoyl-2-Lactylate and their Mixtures on Rheological and Baking Properties of Nonprefermented Frozen Doughs

✍ Scribed by E.A. Abd El-Hady; S.K. El-Samahy; J.-M. Brümmer

• Book ID: 115610390
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 284 KB
• Volume: 32
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1006/fstl.1999.0569