The Molecular Basis of Dough Rheology

S Cauvain

Research output: Chapter in Book/Report/Conference proceedingChapter

12 Citations (Scopus)
Original languageEnglish
Title of host publicationBread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
PublisherWoodhead Publishing
Pages273
Number of pages1
ISBN (Print)978-1855735538
Publication statusPublished - 2003

Cite this