The interfacial properties of the aqueous phases of full recipe bread doughs

Journal of Cereal Science

Volumn 37, Issue 2, 2003, Pages 205-214

  Sahi, S S ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

Aqueous phases; Bread doughs; Gas bubble stability; Interfacial properties

Indexed keywords

TRITICUM AESTIVUM;

EID: 0037364778     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2002.0495     Document Type: Article

References (33)

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