Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

✍ Scribed by Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.

• Book ID: 121184429
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 535 KB
• Volume: 141
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.07.017