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- W2393494712 abstract "The article studied the influences of four kinds of emulsifiers,such as calcium-sodium stearoyl lactylate(ssl-csl),glyceryl tristearate,glyceryl stearate and sucrose ester,on the quality of frozen dough and Mantou products.Through single factor experiments and orthogonal experiments,we determined the optimal addition amount.The results showed that the toughness of the Mantou product could be enhanced remarkably by adding ssl-csl 0.2%,glyceryl tristearate 0.25%,glyceryl stearate 0.25% and sucrose ester 0.5%,and the Mantou product had ideal indexes." @default.
- W2393494712 created "2016-06-24" @default.
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- W2393494712 date "2010-01-01" @default.
- W2393494712 modified "2023-09-26" @default.
- W2393494712 title "INFLUENCE OF EMULSIFIERS ON THE QUALITY OF FROZEN DOUGH" @default.
- W2393494712 hasPublicationYear "2010" @default.
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