Effect of Sodium Stearoyl‐2‐Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal

S. O. SERNA‐SALDIVAR, G. LOPEZ‐AHUMADA, R. ORTEGA‐RAMIREZ, R. ABRIL DOMINGUEZ

Research output: Contribution to journalArticle

25 Scopus citations
Original languageAmerican English
Pages (from-to)211-211
Number of pages1
JournalJournal of Food Science
DOIs
StatePublished - 1 Jan 1988

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