Investigations into the properties of emulsifiers in yeast-leavened dough by means of infrared spectroscopy
- 1 July 1995
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 200 (4) , 244-246
- https://doi.org/10.1007/bf01187512
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Emulgatoren für LebensmittelPublished by Springer Nature ,1985
- Emulgatoren in Brot und KleingebäckZeitschrift für Lebensmittel-Untersuchung und Forschung, 1984
- Dough forming propertiesJournal of Oil & Fat Industries, 1979