Effect of some additives on leaveners and dough quality.
Abd El-Rahman Ragab Abd El-Rahman;
Abstract
The effects of L-Ascorbic Acid (L-AA), Sodium Stearoyl Lactylate (SSL) and - Sodium Metabisulfite (SMBS) at different concentrations of 100, 200 and 300 ppm ; 0.2, 0.4 and 0.6% ; 0.001, 0.002 and 0.003%, respectively on the growth of S. cerevisiae and tw
Other data
| Title | Effect of some additives on leaveners and dough quality. | Authors | Abd El-Rahman Ragab Abd El-Rahman | Keywords | Effect of some additives on leaveners and dough quality. | Issue Date | 1999 | Description | The effects of L-Ascorbic Acid (L-AA), Sodium Stearoyl Lactylate (SSL) and - Sodium Metabisulfite (SMBS) at different concentrations of 100, 200 and 300 ppm ; 0.2, 0.4 and 0.6% ; 0.001, 0.002 and 0.003%, respectively on the growth of S. cerevisiae and tw |
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