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Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough
DOI: https://doi.org/10.24190/ISSN2564-615X/2017/03.04 | Journal eISSN: 2564-615X
Language: English
Page range: 222 - 225
Published on: Jul 20, 2017
Published by: European Biotechnology Thematic Network Association
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2017 Georgiana Gabriela Codină, Dumitru Zaharia, Sorina Ropciuc, Adriana Dabija, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.