UTILIZATION OF MATHEMATICAL-MODELS TO CHARACTERIZE FUNCTIONAL PROPERTIES OF SELECTED EMULSIFIERS IN CONTINUOUS MIX BREAD

被引：1

作者：

GAWRILOW, I ^{[1
]}

机构：

[1] SCM CORP,DIV DURKEE FOODS,DWIGHT P JOYCE RES CTR,STRONGSVILLE,OH 44136

来源：

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：397 / 402

页数：6

共 14 条

[1]

Barrett F., 1970, Bakers' Digest, V44, P66

[2]

DRAPER N, 1966, APPLIED REGRESSION A

[3]

Dubois D. K., 1971, Bakers' Digest, V45, P32

[4]

Fox K. A., 1961, METHODS CORRELATION

[5]

Langhans R. K., 1971, Bakers' Digest, V45, P54

[6]

MACDONALD I A, 1968, Baker's Digest, V42, P24

[7]

MEISNER D, 1969, Baker's Digest, V43, P38

[8]

Moncrieff J., 1970, Bakers' Digest, V44, P44

[9] FOOD EMULSIFIERS - SCIENCE AND ART [J].

NASH, NH ;

BRICKMAN, LM .

[10]

Norris M. E., 1973, Bakers' Digest, V47, P33