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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

Metadata only available from this repository.
Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Schools: School of Applied Sciences
Related URLs:
Depositing User: Elizabeth Boulton
Date Deposited: 30 Mar 2015 13:11
Last Modified: 30 Mar 2015 13:11
URI: http://eprints.hud.ac.uk/id/eprint/23984

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