Effects of Lactic Acid, Acetic Acid, and Table Salt on Fundamental Rheological Properties of Wheat Dough
- 15 November 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (6) , 739-744
- https://doi.org/10.1094/cchem.1997.74.6.739
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Pseudomonas tolaasiicontrol by kasugamycin in cultivated mushrooms (Agaricus bisporus)Journal of Applied Bacteriology, 1995
- Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat DoughJournal of Food Science, 1994
- The reaction of acids with dough proteinsJournal of the Science of Food and Agriculture, 1962