Fat systems for bakery products-Reference-Cited by-同舟云学术

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Fat systems for bakery products

Published:1972-08 Issue:8 Volume:49 Page:473-477
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Baldwin R. R.¹,Baldry R. P.¹,Johansen R. G.¹

Affiliation:

1. ITT Continental Baking Co.; P.O. Box 731 Rye New York 10580

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference19 articles.

1. Richard , W.D. Fluid Shortenings Proceedings of the 44th Annual Meeting of the American Society of Bakery Engineers 1968 99

2. Knightly , W.H. The Use of Emulsifiers in Bakery Foods Proceedings of the 45th Annual Meeting of the American Society of Bakery Engineers 1969 128

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