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The Effect of Ascorbic Acid and Sodium Stearoyl -2- Lactylate on Frozen Dough Stability
Ascorbic Acid Sodium Stearoyl -2- Lactylate Frozen Dough Stability
2009/1/16
The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in fro...
