The dynamic development and distribution of gas cells in breadmaking dough during proving and baking

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Li, W. and Dobraszczyk, B.J. (2004) The dynamic development and distribution of gas cells in breadmaking dough during proving and baking. In: Lafiandra, D. , Masci, S. and D'Ovidio, R. (eds.) The gluten proteins. Royal Society of Chemistry, Cambridge, pp. 255-258. ISBN 9780854046331 doi: 10.1039/9781847552099

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Additional Information	8th International Gluten Workshop Viterbo, ITALY 8-10 Sep 2003
Item Type	Book or Report Section
URI	https://reading-clone.eprints-hosting.org/id/eprint/13210
Identification Number/DOI	10.1039/9781847552099
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Additional Information	8th International Gluten Workshop Viterbo, ITALY 8-10 Sep 2003
Publisher	Royal Society of Chemistry
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Date Deposited:	26 Oct 2010 15:56	Date item deposited into CentAUR
Last Modified:	22 Apr 2022 02:06	Date item last modified

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