Lipid binding of formula bread doughs

• 4 August 1998
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 207  (2) , 110-121
• https://doi.org/10.1007/s002170050304

Abstract

Keywords

• KEY WORDS LIPID BINDING
• NON-FAT ADDITIVES
• FAT ADDITIVES
• BREAD QUALITY
• BREAD STALING