The application of natural organic compounds in bakery industry
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.0...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Association of Chemical Engineers of Serbia
2010-01-01
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Series: | Hemijska Industrija |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2010/0367-598X1000046D.pdf |