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

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Item Type:	Article
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Schools:	School of Applied Sciences
Related URLs:	Author
Depositing User:	Elizabeth Boulton
Date Deposited:	30 Mar 2015 13:11
Last Modified:	03 Apr 2018 12:30
URI:	http://eprints.hud.ac.uk/id/eprint/23984

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