Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs

Journal of Food Science

Volumn 61, Issue 2, 1996, Pages 299-303

  Armero, Enrique ^a,b   Collar, Concepción ^a,b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b NONE   (Spain)

Author keywords

Additives; Dough functionality; Emulsifiers; Hydrocolloids; Wheat bread

Indexed keywords

EID: 0000115895     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14180.x     Document Type: Article

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