Food Hydrocolloids

Journal

TitleFood Hydrocolloids
ISSN0268-005X
PublisherElsevier Sci Ltd

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Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

A - Papers appearing in refereed journals
Salt, L. J., Gonzalez-Thuillier, I., Chope, G., Penson, S., Tosi, P., Haslam, R. P., Skeggs, P. K., Shewry, P. R. and Wilde, P. J. 2017. Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocolloids. 75 (17 August), pp. 211-222. https://doi.org/10.1016/j.foodhyd.2017.08.020