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Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking
Forssell, P, Shamekh, S, Härkönen, H, Poutanen, KVolume:
76
Language:
english
Pages:
8
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199801)76:13.0.co;2-2
Date:
January, 1998
File:
PDF, 248 KB
english, 1998