Citation
Lee, Lai See (1995) Emulsifiers for baking. [Proceedings Paper]
Abstract
Emulsifiers such as monoglycerides, lecithin, DATEM esters and sodium stearoyl lactylate are used in bakery goods for a wide variety of reasons. This presentation will discuss the use of these and several other common emulsifiers, and how they function in baked goods.
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Abstract
Emulsifiers such as monoglycerides, lecithin, DATEM esters and sodium stearoyl lactylate are used in bakery goods for a wide variety of reasons. This presentation will discuss the use of these and several other common emulsifiers, and how they function in baked goods.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | emulsifiers |
| AGROVOC Term: | baked goods |
| AGROVOC Term: | food additives |
| AGROVOC Term: | lecithins |
| AGROVOC Term: | baking |
| AGROVOC Term: | food processing |
| AGROVOC Term: | food industry |
| AGROVOC Term: | food quality |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 20 Nov 2025 02:05 |
| Last Modified: | 20 Nov 2025 02:05 |
| URI: | http://webagris.upm.edu.my/id/eprint/1518 |
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