✦ LIBER ✦

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

✍ Scribed by Cristiane Rodrigues Gomes-Ruffi; Robison Henrique da Cunha; Eveline Lopes Almeida; Yoon Kil Chang; Caroline Joy Steel

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of a new emulsifier containing so

✍ M. Flores; E. Giner; S.M. Fiszman; A. Salvador; J. Flores 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 535 KB

Effect of Sodium Stearoyl-2-Lactylate on

✍ S.O. SERNA-SALDIVAR; G. LOPEZ-AHUMADA; R. ORTEGA-RAMIREZ; R. ABRIL DOMINGUEZ 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 587 KB

Effect of partial baking, storage and re

✍ Mehmet Murat Karaoğlu; Halis Gürbüz Kotancilar 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 510 KB

The Effects of Protein Content of Flour

✍ N. Farvili; C.E. Walker; J. Qarooni 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 815 KB

Effect of prebaking and frozen storage o

✍ Mirosław Fik; Krzysztof Surówka 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 152 KB 👁 1 views

The Effects of Harvest Maturity on Stora

✍ Wen Li; Yuanzhi Shao; Weixin Chen; Wenjun Jia 📂 Article 📅 2009 🏛 Springer-Verlag 🌐 English ⚖ 190 KB