Functional properties of surfactants in breadmaking, 2: Composition of lipids associated with doughs containing various levels of surfactants.
1977
Chung O.K. | Tsen C.C.
Bibliographic information
Cereal Chemistry
Volume
54
ISSN
0009-0352
Pagination
v.857-864(4)
Language
English
Note
14 ref.; Summary (En).
Type
Journal Article; Summary
Source
Cereal-Chemistry (USA). (Jul 1977). v. 54(4) p. 857-864.
2012-11-15
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