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 |
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Subjects: | T Technology > T Technology (General) |
Schools: | School of Applied Sciences |
Related URLs: | |
Depositing User: | Elizabeth Boulton |
Date Deposited: | 02 Mar 2015 13:36 |
Last Modified: | 28 Aug 2021 11:48 |
URI: | http://eprints.hud.ac.uk/id/eprint/23597 |
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