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Rheological mechanisms of stability of bubble expansion in breadmaking doughs

Dobraszczyk, B.J., Schofield, J.D., Smewing, J., Albertini, M. and Maesmans, G. (2004) Rheological mechanisms of stability of bubble expansion in breadmaking doughs. In: Lafiandra, D., Masci, S. and D'Ovidio, R. (eds.) The gluten proteins. Royal Society of Chemistry, Cambridge, pp. 231-234. ISBN 9780854046331

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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:13457
Additional Information:8th International Gluten Workshop Viterbo, ITALY 8-10 Sep 2003
Publisher:Royal Society of Chemistry

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