Ascorbic acid treatment of bread flour
The performance of ascorbic as a flour improver was evaluated in this study. The first phase focused on determining the optimum level of ascorbic acid incorporation. Three levels. 0.0015%, 0.0020%, and 0.0025%, were tested in three baking trials. All these levels registered significant positive effe...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1992.
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