ITEM METADATA RECORD
Title: Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough
Authors: Van Steertegem, Bénédicte * # ×
Pareyt, Bram *
Brijs, Kristof
Delcour, Jan #
Issue Date: 2013
Publisher: Applied Science Publishers
Series Title: Food Chemistry vol:141 pages:4179-4185
Abstract: http://dx.doi.org/10.1016/j.foodchem.2013.07.017
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
* (joint) first author
× corresponding author
# (joint) last author

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