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Article
Les émulsifiants dans les produits de boulangerie industrielle : Modes d'action, rôles et utilisations.
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Authors:
Delacharlerie, S.
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Blecker, C.
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Kegelaers, Y.
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Deroanne, C.
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Faculté universitaire des sciences agronomiques de Gembloux.
Year: 2004 Publisher: [S.l.] : [s.n.],
Year: 2004 Publisher: [S.l.] : [s.n.],
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Abstract
Keywords
Pain --- Bread --- Texture --- Emulsifiers --- Rheological properties
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