The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding, using chorleywood bread process doughs containing a ‘model fat’
- 1 December 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (12) , 1123-1130
- https://doi.org/10.1002/jsfa.2740301203
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- PREPARATION, PROPERTIES, AND THIOCYANOGEN ABSORPTION OF TRIOLEIN AND TRILINOLEINPublished by Elsevier ,1940