Foam stabilization during processing of starch-based dough...

Innovative Food Science & Emerging Technologies 2017 / 02 Vol. 39

Foam stabilization during processing of starch-based dough systems

Elgeti, Dana, Peng, Liang, Jekle, Mario, Becker, Thomas
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Volume:
39
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.12.012
Date:
February, 2017
File:
PDF, 1.55 MB
english, 2017
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