American Institute of Baking. Chicago, Illinois
ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 70–74, January 1977
How to Cite
EVANS, LEAHG., VOLPE', T. and ZABIK, M. E. (1977), ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER. Journal of Food Science, 42: 70–74. doi: 10.1111/j.1365-2621.1977.tb01220.x
Michigan Agricultural Experiment Station Journal Article No. 7597. Presented at the 36th Annual Meeting of the Institute of Food Technologists, Anaheim, June 6–9, 1976.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 3/4/76; revised 7/8/76; accepted 7/17/76.
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