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Critical Reviews in Food Science and Nutrition Volume 54, 2014 - Issue 2
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Original Articles

Perspective of Surface Active Agents in Baking Industry: An Overview

Asif Ahmad Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Rawalpindi, Pakistan
,
Nazish Arshad Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Rawalpindi, Pakistan
,
Zaheer Ahmed Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
,
Muhammad Shahbaz Bhatti Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Rawalpindi, Pakistan
,
Tahir Zahoor National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
,
Nomana Anjum Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
,
Hajra Ahmad Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
&
Asma Afreen Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
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Pages 208-224 | Published online: 04 Nov 2013

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Tatiana Cucu, Kshitij Shrestha & Bruno De Meulenaer. (2014) Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods. Food Additives & Contaminants: Part A 31:12, pages 1929-1938.
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Natalie Stoner & Ronen Stein. 2023. Pediatric Inflammatory Bowel Disease. Pediatric Inflammatory Bowel Disease 521 537 .
Shiyi Li, ling Zhu, Gangcheng Wu, Qingzhe Jin, Xingguo Wang & Hui Zhang. (2022) Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality. Food Chemistry 377, pages 131966.
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Bernd Hitzmann, Dietmar Sievert, R. Carl Hoseney & Jan A. Delcour. 2000. Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry 1 58 .
M. Berry, P. Izquierdo, H. Jeffery, S. Shaw, S. Nchimbi-Msolla & K. Cichy. (2020) QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.). Theoretical and Applied Genetics 133:7, pages 2291-2305.
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Ioannis Anestopoulos, Despina-Evgenia Kiousi, Ariel Klavaris, Monica Maijo, Annabel Serpico, Alba Suarez, Guiomar Sanchez, Karina Salek, Stylliani A. Chasapi, Aikaterini A. Zompra, Alex Galanis, Georgios A. Spyroulias, Lourdes Gombau, Stephen R. Euston, Aglaia Pappa & Mihalis I. Panayiotidis. (2020) Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications. Biomolecules 10:6, pages 885.
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Nazish ARSHAD, Asif AHMAD, Muhammad NADEEM, Rai Muhammad AMIR & Muhammad Sajid ARSHAD. (2020) Reporting the utilization and perspectives of different surface active agents for bread making. Food Science and Technology 40:suppl 1, pages 312-321.
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Barbara Prandi, Francesca Lambertini, Martina Varani, Andrea Faccini, Michele Suman, Andrea Leporati, Tullia Tedeschi & Stefano Sforza. (2020) Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides. Journal of the American Society for Mass Spectrometry 31:2, pages 240-248.
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Nazanin Vafaei, Kirk Marat, Michael N. A. Eskin, Curtis B. Rempel, Peter J. H. Jones & Martin G. Scanlon. (2019) Nuclear Magnetic Resonance Spectroscopy: A Versatile Tool for Qualitative and Quantitative Analysis of an Emulsifier Mixture of Soybean Oil. Journal of the American Oil Chemists' Society 97:2, pages 125-133.
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Anusha Hafeez, Asif Ahmad, Rai Muhammad Amir & Muhammad Kaleem. (2019) Quality evaluation of coconut–flaxseed balls enriched with chiaseeds. Journal of Food Processing and Preservation 43:11.
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Yaiza Benavent-Gil & Cristina M. Rosell. 2019. Starches for Food Application. Starches for Food Application 333 358 .
E.J. Vernon-Carter, J. Alvarez-Ramirez, L.A. Bello-Perez, A. Garcia-Hernandez, C. Roldan-Cruz & S. Garcia-Diaz. (2018) In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80. International Journal of Biological Macromolecules 116, pages 715-720.
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Asif Ahmad & Nauman Khalid. 2018. Biopolymers for Food Design. Biopolymers for Food Design 125 156 .
Ronen Stein & Robert N. Baldassano. 2017. Pediatric Inflammatory Bowel Disease. Pediatric Inflammatory Bowel Disease 473 483 .
Lingxu Ye, Sumei Zhou, Liya Liu, Lei Liu, Daniel L. E. Waters, Kui Zhong, Xianrong Zhou, Xiaojun Ma & Xingxun Liu. (2016) Phenolic Compounds and Antioxidant Capacity of Brown Rice in China. International Journal of Food Engineering 12:6, pages 537-546.
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Lien R. Gerits, Bram Pareyt, Hanne G. Masure & Jan A. Delcour. (2015) Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms. Food Chemistry 172, pages 613-621.
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