The Molecular Basis of Dough Rheology

Cauvain, S (2003) The Molecular Basis of Dough Rheology. In: Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition). Woodhead Publishing, p. 273. ISBN 978-1855735538

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Item Type:	Book Section
Faculty \ School:	Faculty of Science > School of Chemistry
Depositing User:	Rachel Smith
Date Deposited:	19 Apr 2011 15:04
Last Modified:	23 Oct 2022 23:59
URI:	https://ueaeprints.uea.ac.uk/id/eprint/29646
DOI:

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