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Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

Campbell, Grant M., Herrero-Sanchez, Roberto, Payo-Rodriguez, Roman and Merchan, Maria Luisa (2001) Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing. Cereal Chemistry, 78 (3). pp. 272-277. ISSN 0009-0352
Information
URI:
https://eprints.hud.ac.uk/id/eprint/23984
Title:
Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing
Creators:
Campbell, Grant M., Herrero-Sanchez, Roberto, Payo-Rodriguez, Roman and Merchan, Maria Luisa
Identification Number:
https://doi.org/10.1094/CCHEM.2001.78.3.272
Official URL:
http://dx.doi.org/10.1094/CCHEM.2001.78.3.272
Date:
June 2001
Subjects:
Q Science > Q Science (General)
Q Science > QD Chemistry
Schools:
School of Applied Sciences
Library
Item Type:
Article
Depositing User:
Elizabeth Boulton
Date Deposited:
30 Mar 2015 13:11
Revision:
10
Last Modified:
28 Aug 2021 11:49
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