FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (5): 23-26.
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ZHAO Mou-Ming, ZHAO Qiu-Yan
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Abstract: The effects of emulsifying ingredients and gluten on the bread were studied in this paper.An optimum composite additive was obtained by various tests of different levels of ingredients The formulation was finally 0. 1%SSL. 0. 15%DOREL、0. 05%LC、0. 1%NH4HCO3。
Key words: Bread Emulsifying agent Improving quality
ZHAO Mou-Ming, ZHAO Qiu-Yan. Study on Rheology Characteristics of Clarified Juicy Peach Juice[J]. FOOD SCIENCE, 2000, 21(5): 23-26.
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