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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Title:

Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

Creators:

Campbell, Grant M., Herrero-Sanchez, Roberto, Payo-Rodriguez, Roman and Merchan, Maria Luisa

Identification Number:

10.1094/CCHEM.2001.78.3.272

Official URL:

http://dx.doi.org/10.1094/CCHEM.2001.78.3.272

Date:

June 2001

Subjects:

Q Science > Q Science (General)
Q Science > QD Chemistry

Schools:

School of Applied Sciences

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Item Type:

Article

Depositing User:

Elizabeth Boulton

Date Deposited:

30 Mar 2015 13:11

Revision:

10

Last Modified:

28 Aug 2021 11:49

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