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    Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

    Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants by Wan Ibadullah, Wan Zunairah, Aw, Ying Hong, Mahmud @ Ab Rashid, Nor Khaizura, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani, Ismail-Fitry, Mohammad Rashedi, Meor Hussin, Anis Shobirin

    Published 2021
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