Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in bread
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference20 articles.
1. Staling of white pan bread: Fundamental causes∗
2. Surface Active Lipids in Foods;Knightly,1968
3. Amylose Complexing Effect of Food Grade Emulsifiers
4. Interaction of monoglycerides in different physical states with amylose and their anti-firming effects in bread
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