Effects of emulsifiers and hydrocolloids on whole wheat bread quality : a response surface methodology study
Year: 1993
Type: article
Source: Cereal Chemistry
Authors: E. Mettler, W. Seibel
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2524649259