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1
Solae company. The characteristics of Lecithin in Bakery Products
lecithin
lecithins
products
dough
softness
figure
shelf
deoiled
baked
bakery
centrolex
batter
cake
volume
baking
centrosoft
datem
emulsifiers
ingredients
recipe
reduced
sternphil
emulsifier
powder
protein
standard
yeast
benefits
effect
emulsification
formulation
functionalities
goods
hydrolyzed
lipid
precept
specific
starch
surface
cakes
consistent
cookie
enzyme
extruded
hydrolysed
leciflow
modified
phospholipids
salt
sugar
Language:
english
File:
PDF, 146 KB
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