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: 22 Apr 2020 10:19
URI: https://ueaeprints.uea.ac.uk/id/eprint/29646
DOI:

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