The molecular basis of dough rheology

Bread Making: Improving Quality

Volumn , Issue , 2003, Pages 273-287

  Belton, P S ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

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[No Author keywords available]

Indexed keywords

EID: 12544256174     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-553-8.50017-4     Document Type: Chapter

References (23)

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