QUANTITATIVE-DETERMINATION OF SODIUM STEAROYL-2-LACTYLATE IN SOY-FORTIFIED WHEAT-FLOUR BLENDS

被引：0
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作者：
WHEELER, EL
机构：
来源：
CEREAL CHEMISTRY | 1979年 / 56卷 / 04期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：236 / 239
页数：4
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  • [2] SOY-FORTIFIED WHEAT-FLOUR BLENDS .1. COMPOSITION AND PROPERTIES
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  • [4] SOY-FORTIFIED WHEAT-FLOUR BLENDS - COMPARISONS OF SURFACTANT ADDITIVE IN STORED SAMPLES
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  • [5] SOY-FORTIFIED WHEAT-FLOUR BLENDS .3. STORAGE STABILITY OF INGREDIENTS AND INCOMPLETE BLENDS
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  • [6] STORAGE STABILITY OF PROTEIN-FORTIFIED FLOUR BLEND A CONTAINING SODIUM STEAROYL-2-LACTYLATE
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  • [7] STORAGE STABILITY OF PROTEIN-FORTIFIED FLOUR BLEND A CONTAINING SODIUM STEAROYL-2-LACTYLATE
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    [J]. CEREAL CHEMISTRY, 1976, 53 (03) : 376 - 382
  • [8] SOY-FORTIFIED WHEAT-FLOUR BLENDS .4. STORAGE STABILITY WITH SEVERAL SURFACTANT ADDITIVES
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    [J]. CEREAL CHEMISTRY, 1977, 54 (05) : 1159 - 1170
  • [9] Development of soy-fortified biscuits: III. Standardization of baking powder, skim milk powder, sodium stearoyl-2-lactylate and glyceryl mono stearate levels
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    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1998, 35 (03): : 227 - 230
  • [10] EFFECT OF SODIUM STEAROYL-2-LACTYLATE ON THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT BREAD FORTIFIED WITH DEFATTED SOYBEAN AND SESAME MEAL
    SERNASALDIVAR, SO
    LOPEZAHUMADA, G
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    [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (01) : 211 - &
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