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Surfactants as replacements for natural lipids in bread baked from defatted wheat flour.

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Bibliographic Details
Title: Surfactants as replacements for natural lipids in bread baked from defatted wheat flour.
Authors: Cheng, O. K.
Source: Journal of the American Oil Chemists' Society (JAOCS); September 1978, Vol. 55, p635-641, 7p
Database: Applied Science & Technology Source
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DbLabel: Applied Science & Technology Source
An: 517094234
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1007/BF02682449
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 7
        StartPage: 635
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      – TitleFull: Surfactants as replacements for natural lipids in bread baked from defatted wheat flour.
        Type: main
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            NameFull: Cheng, O. K.
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          Dates:
            – D: 01
              M: 09
              Text: September 1978
              Type: published
              Y: 1978
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              Value: 0003021X
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            – Type: volume
              Value: 55
          Titles:
            – TitleFull: Journal of the American Oil Chemists' Society (JAOCS)
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