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Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

Campbell, Grant M., Ross, Marcela and Motoi, L. (2008) Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking. In: Bubbles in Food 2: Novelty, Health and Luxury. Eagan Press, USA, pp. 337-354. ISBN 978-1-891127-59-5
Information
URI:
https://eprints.hud.ac.uk/id/eprint/23616
Title:
Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
Creators:
Campbell, Grant M., Ross, Marcela and Motoi, L.
Editors:
Campbell, Grant M., Scanlon, Martin G., Pyle, D. Leo and Niranjan, Keshavan
Date:
2008
Subjects:
T Technology > T Technology (General)
Schools:
School of Applied Sciences
Library
Item Type:
Book Chapter
Depositing User:
Elizabeth Boulton
Date Deposited:
02 Mar 2015 13:43
Revision:
8
Last Modified:
28 Aug 2021 11:48
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