STORAGE STABILITY OF PROTEIN-FORTIFIED FLOUR BLEND A CONTAINING SODIUM STEAROYL-2-LACTYLATE

被引：0
|
作者：
BEAN, MM
MECHAM, DK
HANAMOTO, MM
机构：
来源：
CEREAL SCIENCE TODAY | 1972年 / 17卷 / 09期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：276 / &
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    BEAN, MM
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  • [2] QUANTITATIVE-DETERMINATION OF SODIUM STEAROYL-2-LACTYLATE IN SOY-FORTIFIED WHEAT-FLOUR BLENDS
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  • [3] EFFECT OF PROTEIN-RICE FLOUR AND SODIUM STEAROYL-2-LACTYLATE (SSL) ON CHAPATTI (INDIAN NONLEAVENED BREAD)
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    [J]. CEREAL SCIENCE TODAY, 1972, 17 (09): : 263 - &
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    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1978, 15 (01): : 28 - 30
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