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Rheological mechanisms of stability of bubble expansion in breadmaking doughs

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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: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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