Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 385-391

  Alasino, Maria C ^a   Osella, Carlos A ^a   De La Torre, Maria A ^a   Sanchez, Hugo D ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

azodicarbonamide; Bread; pea flour; sodium stearoyl lactylate

Indexed keywords

1,1 AZOBISFORMAMIDE; 1,1-AZOBISFORMAMIDE; AZO COMPOUND; SODIUM; STEARIC ACID DERIVATIVE; STEAROYL 2 LACTYLIC ACID; STEAROYL-2-LACTYLIC ACID;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; METHODOLOGY; PEA; PLANT SEED; WHEAT;

AZO COMPOUNDS; BREAD; FLOUR; FOOD HANDLING; PEAS; SEEDS; SODIUM; STEARATES; TRITICUM;

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 79955059697     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.538671     Document Type: Article

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