Perspective of surface active agents in baking industry: an overview.

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Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods.

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P2860

Perspective of surface active agents in baking industry: an overview.

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Perspective of surface active agents in baking industry: an overview.

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Perspective of surface active agents in baking industry: an overview.

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Perspective of surface active agents in baking industry: an overview.

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P1476

Perspective of surface active agents in baking industry: an overview.

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Asif Ahmad

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Asma Afreen

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Hajra Ahmad

http://www.w3.org/2001/XMLSchema#string

Muhammad Shahbaz Bhatti

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Nazish Arshad

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Nomana Anjum

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Tahir Zahoor

http://www.w3.org/2001/XMLSchema#string

Zaheer Ahmed

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P2860

Characterization of water distribution in bread during storage using magnetic resonance imaging.

Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR).

Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.

Antifirming effects of starch degrading enzymes in bread crumb.

Application of non-ionic surfactant in the microwave-assisted extraction of alkaloids from Rhizoma Coptidis.

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.

Utilization of enzyme mixtures to retard bread crumb firming.

Crystal structure of amylose complexes with small ligands.

Dynamic magnetic resonance microscopy of flour dough fermentation.

Effect of foam films on gas diffusion.

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208-224

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scholarly article

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10.1080/10408398.2011.579697

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2014-01-01T00:00:00Z

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258279496

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24188269

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Perspective of surface active agents in baking industry: an overview.

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P2860

P2860

Perspective of surface active agents in baking industry: an overview.

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P1433

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