Sodium bicarbonate particle size and neutralization in sponge-dough systems
- Author
- LAJOIE, M. S; THOMAS, M. C1
[1] Church & Dwight Co., Inc., tecgnical manager performance products group, Princeton NJ, United States - Source
Cereal foods world. 1994, Vol 39, Num 9, pp 684-687
- CODEN
- CFWODA
- ISSN
- 0146-6283
- Scientific domain
- Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amuse gueule Biscuit Condition mise en œuvre Contrôle qualité Dimension particule Fermentation Levure chimique Propriété organoleptique pH Sodium ? hydrogénocarbonate
- Keyword (en)
- Snack(food) Biscuit Processing parameter Quality control Particle size Fermentation Baking powder Organoleptic properties pH
- Keyword (es)
- Comida ligera Bizcocho Condición puesta en ejecución Control calidad Dimensión partícula Fermentación Levadura química Propiedad organoléptica pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3318527
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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