Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust.
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- Journal of Applied Glycoscience, 2022, v. 69, n. 1, p. 1, doi. 10.5458/jag.jag.JAG-2021_0014
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- Article
Works matching IS 13447882 AND DT 2022 AND VI 69 AND IP 1
Results: 2
1
2
An Organogermanium Compound Enhances the Initial Reaction Rate of Alkaline Isomerization of an Aldose into a Ketose through Enediol Complex Formation.
- Published in:
- Journal of Applied Glycoscience, 2022, v. 69, n. 1, p. 9, doi. 10.5458/jag.jag.JAG-2021_0011
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- Publication type:
- Article