ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1), 70-74
- https://doi.org/10.1111/j.1365-2621.1977.tb01220.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- BREAD BAKING PROPERTIES OF AQUEOUS PROCESSED PEANUT PROTEIN CONCENTRATESJournal of Food Science, 1975
- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972