Authors:
FORSSELL P
SHAMEKH S
HARKONEN H
POUTANEN K
Citation: P. Forssell et al., EFFECTS OF NATIVE AND ENZYMATICALLY HYDROLYZED SOYA AND OAT LECITHINSIN STARCH PHASE-TRANSITIONS AND BREAD BAKING, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 31-38