Effect of Diacetyl Tartaric Esters of Monoglycerides and Sodium Stearoyl Lactylate Emulsifiers on Dough and Bulk Bread Properties

2025/10/18 by bahrami, sepideh, Yavari, Hossein
#Bread #DATEM #Emulsifier #SSL #Staleness #Water activity

paper · doi:10.82262/nutfood.2025.1214659

Abstract

Nutraceutical Foods and Bioactive Extracts,1(2),

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