Production of bread using sodium stearoyl lactylate as a replacement for shortening
- 31 December 1992
- journal article
- Published by Elsevier in Food Research International
- Vol. 25 (4) , 285-288
- https://doi.org/10.1016/0963-9969(92)90125-o
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Use of oil in baked products—Part I: Background and breadJournal of Oil & Fat Industries, 1979