ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND-OR EMULSIFIER

被引：32
作者：
EVANS, LG
VOLPE, T
ZABIK, ME
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
[2] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb01220.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：70 / 74
页数：5
相关论文
共 16 条
  • [1] ARANYI C, 1969, CEREAL SCI TODAY, V14, P230
  • [2] ARANYI C, 1968, CEREAL CHEM, V45, P500
  • [3] Burhans Merton E., 1942, CEREAL CHEM, V19, P196
  • [4] HOOPER GA, 1975, COMMUNICATION
  • [5] BREAD BAKING PROPERTIES OF AQUEOUS PROCESSED PEANUT PROTEIN CONCENTRATES
    KHAN, MN
    RHEE, KC
    ROONEY, LW
    CATER, CM
    [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 580 - 583
  • [6] Khoo U., 1975, Bakers' Digest, V49, P24
  • [7] Knightly W. H., 1973, Bakers' Digest, V47, P64
  • [8] MATHEWS RH, 1970, CEREAL CHEM, V47, P181
  • [9] Moss R., 1972, CSIRO Food Research Quarterly, V32, P50
  • [10] Pomeranz Y., 1971, Bakers' Digest, V45, P26
12