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.
Official URL: http://dx.doi.org/10.1094/CCHEM.2001.78.3.272
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: | 28 Aug 2021 11:49 |
URI: | http://eprints.hud.ac.uk/id/eprint/23984 |
Downloads
Downloads per month over past year
Repository Staff Only: item control page
![]() |
View Item |