Search:
Computing and Library Services - delivering an inspiring information environment

Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

Campbell, Grant M., Ross, Marcela and Motoi, L. (2008) Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking. In: Bubbles in Food 2: Novelty, Health and Luxury. Eagan Press, USA, pp. 337-354. 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
Related URLs:
Depositing User: Elizabeth Boulton
Date Deposited: 02 Mar 2015 13:43
Last Modified: 02 Mar 2015 13:43
URI: http://eprints.hud.ac.uk/id/eprint/23616

Downloads

Downloads per month over past year

Repository Staff Only: item control page

View Item View Item

University of Huddersfield, Queensgate, Huddersfield, HD1 3DH Copyright and Disclaimer All rights reserved ©