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The dynamic development and distribution of gas cells in breadmaking dough during proving and baking

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Li, W. and Dobraszczyk, B.J. (2004) The dynamic development and distribution of gas cells in breadmaking dough during proving and baking. In: Lafiandra, D. , Masci, S. and D'Ovidio, R. (eds.) The gluten proteins. Royal Society of Chemistry, Cambridge, pp. 255-258. ISBN 9780854046331

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To link to this item DOI: 10.1039/9781847552099


Item Type:Book or Report Section
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13210
Additional Information:8th International Gluten Workshop Viterbo, ITALY 8-10 Sep 2003
Publisher:Royal Society of Chemistry
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