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.
Revue:
European Food Research and Technology

ISSN: 1438-2377

Année de publication: 2004

Volumen: 219

Número: 2

Pages: 145-150

Type: Article

DOI: 10.1007/S00217-004-0937-Y GOOGLE SCHOLAR
La source de données: Scopus