The Molecular Basis of Dough Rheology

S Cauvain

    Research output: Chapter in Book/Report/Conference proceedingChapter

    13 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

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