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- W2349312553 abstract "The baking experiment on s teamed-bread noodle and bread with flour a dd ed0.2%emuls ifier s odium s tearoyl-2-lactylate was carried out.It was proved th at the s ens e index of baking product was greatly improved.S S L is s uitable f or flour additives and advanced edible quality and proces s ing property of prod uct." @default.
- W2349312553 created "2016-06-24" @default.
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- W2349312553 date "2004-01-01" @default.
- W2349312553 modified "2023-09-26" @default.
- W2349312553 title "Effect of sodium stearoyl-2-lactylate on wheat flour character and baking quality" @default.
- W2349312553 hasPublicationYear "2004" @default.
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