The Molecular Basis of Dough Rheology

S Cauvain

Research output: Chapter in Book/Report/Conference proceeding › Chapter

12 Citations (Scopus)

Original language	English
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

Cite this

@inbook{3cdbe99ad11e499bbfc18694fcdd186b,

title = "The Molecular Basis of Dough Rheology",

author = "S Cauvain",

year = "2003",

language = "English",

isbn = "978-1855735538",

pages = "273",

booktitle = "Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)",

publisher = "Woodhead Publishing",

}