Effect of commercial enzymes on the baking and keeping quality of a fat reduced muffin

Journal of Food Quality

Volumn 21, Issue 2, 1998, Pages 85-94

  Conforti, Frank D ^a   Canterella, Robin L ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032384661     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1998.tb00506.x     Document Type: Article

References (19)

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