Study of the Effect of DATEM. 1. Influence of Fatty Acid Chain Length on Rheology and Baking-Reference-Cited by-同舟云学术

Study of the Effect of DATEM. 1. Influence of Fatty Acid Chain Length on Rheology and Baking

Published:1999-04-22 Issue:5 Volume:47 Page:1863-1869
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Köhler Peter¹,Grosch Werner¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie and Kurt-Hess-Institut für Mehl- und Eiweissforschung, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980891i

Reference26 articles.

1. Allyl Ethers of Carbohydrates. III. Ethers of Glucose and Galactose1a

2. Analytical techniques in food emulsifiers

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