Significance of Emulsifiers and Hydro Colloids in Bakery Industry
Plant layout Part I
Application of Emulifiers & Stabilizers in Bakery Products
The Role of Fat in the Stabilisation of Gas Cells in Bread Dough
The Effects of Gluten-Free Ingredients on Sensory and Instrumental Evaluations of Banana Bread By: Katharina Thornton, Courtney Brancazio, Uma Devi Kandasamy,
D.J. Boehm and W.A. Berzonsky