Study of the Effect of DATEM. 3: Synthesis and Characterization of DATEM Components-Reference-Cited by-同舟云学术

Study of the Effect of DATEM. 3: Synthesis and Characterization of DATEM Components

Published:2001-09 Issue:6 Volume:34 Page:359-366
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Köhler P.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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2. Distribution of lipids in acid-soluble protein components affected by dough mixing and surfactants;CHUNG;Cereal Chemistry,1975

3. Functional properties of surfactants in breadmaking. I. Role of surfactants in relation to flour constituents in a dough system;CHUNG;Cereal Chemistry,1975

4. Functional properties of surfactants in breadmaking. III. Effects of surfactants and soy flour on lipid binding in breads;CHUNG;Cereal Chemistry,1981

5. A quantitative kinetic theory of emulsion type;DAVIES;Proceedings of the International Congress of Surface Activity, 2nd,1957

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