Dough Conditioners in Wheat-Soy-Gluten Breads
- 1 January 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (1), 51-55
- https://doi.org/10.1016/s0315-5463(74)73846-9
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Oilseed Protein: Present and FuturePublished by S. Karger AG ,2015
- Food emulsifiers—Science and artJournal of Oil & Fat Industries, 1972