Emulsifiers in bread making

By Stampfli L.   Nersten B.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 353-360

Elsevier

Access to resources Recommend Favorite

Farinograph properties and bread quality of flours supplemented with resistant starch

By Ozturk Serpil   Koksel Hamit   Ng Perry  

International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 6, 2009-02 ,pp. : 449-457

Informa Healthcare

Access to resources Recommend Favorite

Dairy glycoconjugate emulsifiers: casein-maltodextrins

By Shepherd R.   Robertson A.   Ofman D.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 281-286

Elsevier

Access to resources Recommend Favorite

Effects of muscle texture on ultrasonic measurements

By Abouelkaram S.S.   Suchorski K.K.   Buquet B.B.   Berge P.P.   Culioli J.J.   Delachartre P.P.   Basset O.O.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 447-455

Elsevier

Access to resources Recommend Favorite

Effects of Covered Solid Sorbent Tube Sample Holders on Organic Vapor Measurements

By Marpoe B. S.   Groves W. A.   Lee E. G.   Slaven J. E.   Harper M.  

Journal of Occupational and Environmental Hygiene, Vol. 9, Iss. 10, 2012-10 ,pp. : 572-579

Taylor & Francis Ltd

Access to resources Recommend Favorite