Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

  1. Gómez, M.
  2. Del Real, S.
  3. Rosell, C.M.
  4. Ronda, F.
  5. Blanco, C.A.
  6. Caballero., P.A.
Revista:
European Food Research and Technology

ISSN: 1438-2377

Ano de publicación: 2004

Volume: 219

Número: 2

Páxinas: 145-150

Tipo: Artigo

DOI: 10.1007/S00217-004-0937-Y GOOGLE SCHOLAR