Functionality of different surfactants and ingredients in frozen dough
14
lượt xem 0
download
lượt xem 0
download
Download
Vui lòng tải xuống để xem tài liệu đầy đủ
Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough.
Chủ đề:
Bình luận(0) Đăng nhập để gửi bình luận!
CÓ THỂ BẠN MUỐN DOWNLOAD