Zobrazeno 1 - 4
of 4
pro vyhledávání: '"diacetyl tartaric acid ester of monoglyceride"'
Publikováno v:
Journal of Applied Food Technology, Vol 11, Iss 1, Pp 8-13 (2024)
Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) has been used in bread making to improve its dough and final product properties. The efficiency of DATEM in bread with the presence of sugar is yet to be studied. Therefore, this study aims to exa
Externí odkaz:
https://doaj.org/article/90e049a42b2f4325887e80cabcd2b298
Publikováno v:
Cereal Chemistry, 6, 81, 722-734
The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatograp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa3e544b50d6ade82b581cd724d9383
https://doi.org/10.1094/cchem.2004.81.6.722
https://doi.org/10.1094/cchem.2004.81.6.722
The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatograp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::3c6c9ed6655236b6e603cf3e208cc7ff
http://resolver.tudelft.nl/uuid:8f883ecf-c55e-494b-a729-46e5617611ea
http://resolver.tudelft.nl/uuid:8f883ecf-c55e-494b-a729-46e5617611ea
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