Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. (2018)

First Author: Salt LJ
Attributed to:  The role of lipids in determining gas bubble retention in wheat dough funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2017.08.020

PubMed Identifier: 29398762

Publication URI: http://europepmc.org/abstract/MED/29398762

Type: Journal Article/Review

Volume: 75

Parent Publication: Food hydrocolloids

ISSN: 0268-005X