Original language | English |
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Title of host publication | Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) |
Publisher | Woodhead Publishing |
Pages | 273 |
Number of pages | 1 |
ISBN (Print) | 978-1855735538 |
Publication status | Published - 2003 |
The Molecular Basis of Dough Rheology
S Cauvain
Research output: Chapter in Book/Report/Conference proceeding › Chapter
13
Citations
(Scopus)