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Effect of Sodium Stearoyl Lactylate on Refinement of Crisp Bread and the Microstructure of Dough

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Bibliographic Details
Published in:Advance journal of food science and technology 2013-06, Vol.5 (6), p.682-687
Main Authors: Li, Wenzhao, Li, Guangpeng, Su, Baoling, Tian, Xianglei, Xu, Shan
Format: Article
Language:English
Online Access:Get full text
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ISSN:2042-4868
2042-4876
DOI:10.19026/ajfst.5.3149