Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough
| Autor: | Van Steertegem, Bénédicte, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A. |
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| Zdroj: | In Food Chemistry 15 December 2013 141(4):4179-4185 |
| Databáze: | ScienceDirect |
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