A mechanism by which shortening and certain surfactants improve loaf volume in bread.
1981
Junge R.C. | Hoseney R.C.
Bibliographic information
Cereal Chemistry
Volume
58
ISSN
0009-0352
Pagination
v.408-412(5)
Language
English
Note
ill. 10 ref.
Type
Journal Article
Source
Cereal-Chemistry (USA). (Oct 1981). v. 58(5) p. 408-412.
Corporate Author
Statens Levnedsmiddelinstitut, Soeborg (Denmark).
2012-11-15
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