Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High-Ratio White Layer Cakes-Reference-Cited by-同舟云学术

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Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High-Ratio White Layer Cakes

Published:1984-03 Issue:2 Volume:49 Page:380-383
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

EBELER S. E.,WALKER C. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12427.x/fullpdf

Reference15 articles.

1. Comparative Effects of Various Sucrose-Fatty Acid Esters upon Bread and Cookies

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