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Glass transition behavior and rheological properties of surfactants and gluten-surfactant mixtures. [Erratum: 2005 Jan-Feb., v. 82, no. 1, p. 111.]

2004

Toufeili, I. | Kokini, J.L.


Bibliographic information
Cereal chemistry
Volume 81 Issue 5 ISSN 0009-0352
Pagination
p. 582-588.
Other Subjects
Glass transition temperature; Sodium stearoyl lactylate; Dough development; Diacetyltartaric acid esters of monoglycerides; Baking quality; Dough; Monoacylglycerols; Blended foods; Mixtures; Glass transition
Language
English
Note
Includes references

2013-06-15
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