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

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:Faculty of 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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