The action of polyoxyethylene monostearate upon starch with reference to its softening action in bread-Reference-Cited by-同舟云学术

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The action of polyoxyethylene monostearate upon starch with reference to its softening action in bread

Published:1950-08 Issue:4 Volume:5 Page:360-375
ISSN:0095-8522
Container-title:Journal of Colloid Science
language:en
Short-container-title:Journal of Colloid Science

Author:

Lord D.D.

Publisher

Elsevier BV

Subject

General Medicine

Reference24 articles.

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Diacetyl Tartaric Esters of Monoglycerides (DATEM) and Associated Emulsifiers in Bread Making;Emulsifiers in Food Technology;2014-10-24

2. INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD);Journal of Food Processing and Preservation;2008-06

3. Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving;Journal of Cereal Science;2007-09

4. Bread Staling: Molecular Basis and Control;Comprehensive Reviews in Food Science and Food Safety;2003-01

5. The Role of Fat in the Stabilisation of Gas Cells in Bread Dough;Journal of Cereal Science;1996-11

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