The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
| Autor: | Beghin, Alice S., Ooms, Nand, Hooyberghs, Kathleen, Coppens, Eveline, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A. |
|---|---|
| Zdroj: | In Food Research International November 2022 161 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect