Abstract
Gums have been used in bakery for very many years, but in more recent years an increasing number have found their way into flour confectionery, either in the manufacture of prepared materials or used directly in the baked product.
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Bibliography
Edlin, R.L. (1967) ‘Algin products in bakery foods’, Bakers Dig., Dec., 49–51.
O’Dell, J. (1971) ‘Starches as emulsified stabilisers’, IFST Proc., 4(2), June, 77–80.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Gums and jellying agents. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_15
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_15
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
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