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Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers

Campbell, Grant M., Ross, Marcela and Motoi, L. (2008) Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers. In: Bubbles in Food 2: Novelty, Health and Luxury. Eagan Press, USA, pp. 323-336. ISBN 978-1-891127-59-5

Metadata only available from this repository.
Item Type: Book Chapter
Subjects: T Technology > T Technology (General)
Schools: School of Applied Sciences
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Depositing User: Elizabeth Boulton
Date Deposited: 02 Mar 2015 13:36
Last Modified: 02 Mar 2015 13:36
URI: http://eprints.hud.ac.uk/id/eprint/23597

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