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Sodium Stearoyl Lactylate

 
National Institutes of Health

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2013
2013
The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood… Expand
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2012
2011
2011
Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their… Expand
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2011
2011
Effect of dehydrated green pea flour (DGPF) and additives like glycerol mono stearate (GMS), sodium stearoyl lactylate (SSL) and… Expand
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2010
2010
The toxicity of sodium stearoyl lactylate (SSL) was examined in Wistar rats fed diets containing 0, 1.25, 2.5, and 5% SSL for one… Expand
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2009
2009
Virgin coconut oil (VCO)-in-water, nano-emulsion in the form of cream stabilized by Emulium Kappa as an emulsifier, was prepared… Expand
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2007
2007
The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in… Expand
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2001
2001
ABSTRACT A new method for measuring dough densities is presented, based on weighing small dough samples in air and immersed in… Expand
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1990
1990
Le but est d'etudier le mecanisme implique dans le developpement de la viscosite dans les farines de pois 
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1989
1989
Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process… Expand
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