Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter

Autor:	Toshiyuki Toyosaki, Yasuhide Sakane, Michio Kasai
Rok vydání:	2015
Předmět:	General Chemistry Industrial and Manufacturing Engineering Food Science
Zdroj:	Advance Journal of Food Science and Technology. 7:676-680
ISSN:	2042-4876 2042-4868
DOI:	10.19026/ajfst.7.1626
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d00dad5c544a4b9518e44d4735414603 https://doi.org/10.19026/ajfst.7.1626 Zobrazit plný text záznamu