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Volumn 219, Issue 2, 2004, Pages 145-150
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Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
c
NONE
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Author keywords
Bread quality; Breadmaking; Emulsifier; Proofing; Wheat dough
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Indexed keywords
EMULSIFICATION;
MECHANIZATION;
PHOSPHOLIPIDS;
QUALITY ASSURANCE;
RHEOLOGY;
SODIUM COMPOUNDS;
BREAD QUALITY;
BREADMAKING;
EMULSIFIER;
PROOFING;
WHEAT DOUGH;
FOOD PRODUCTS;
TRITICUM AESTIVUM;
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EID: 21044457988
PISSN: 14382377
EISSN: None
Source Type: Journal
DOI: 10.1007/s00217-004-0937-y Document Type: Article |
Times cited : (106)
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References (26)
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