The use of redox agents in breadmaking

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 447-469

  Wieser, H ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Bread quality; Oxidants; Redox reactions; Reductants

Indexed keywords

EID: 84902225311     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.2.447     Document Type: Chapter

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