Effect of Oxidants, Sodium-Stearoyl-2-Lactylate and their Mixtures on Rheological and Baking Properties of Nonprefermented Frozen Doughs

Author: Abd El-Hady E.A.   El-Samahy S.K.    

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.32, Iss.7, 1999-11, pp. : 446-454

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