| http://www.w3.org/ns/prov#value | - The functionalized dairy product can be used in bread and bakery goods with standard ingredients other than flour and water such as yeast; yeast food; oxidants such as bromates, iodates or ascorbic acid; reducing agents such as sodium bisulfite; enzymes such as proteolytic and amylolytic enzymes; surfactants and dough conditions such as sodium and calcium stearoyl 2-lactylate; mono/diglycerides, e
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