Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6) , 1507-1510
- https://doi.org/10.1111/j.1365-2621.1989.tb05147.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Neutral Detergent Fiber, Acid Detergent Fiber, Crude Fiber, and Lignin Contents of Distillers’ Dried Grains with SolublesJournal of Food Science, 1987
- Neutral Lipids Traced Through the Beverage Alcohol Production ProcessJournal of Food Science, 1987
- Taste Panel Preference Correlated with Lipid Composition of Barley Dried Distillers' GrainsJournal of Food Science, 1984
- Nutritional Characteristics of Distiller's Spent GrainJournal of Food Science, 1982
- Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain FloursJournal of Food Science, 1982