Effect of additives on dough development, gaseous release and bread making properties

Food Research International

Volumn 32, Issue 10, 1999, Pages 691-697

  Gujral, Hardeep Singh ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD; DOUGH; FAT; FERMENTATION; FOOD ADDITIVE; GAS EMISSION; LACTIC ACID; MIXING; SODIUM CHLORIDE; TEMPERATURE;

EID: 0033493011     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00148-9     Document Type: Article

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