Measurement of dough specific volume in chemically leavened dough systems

Journal of Cereal Science

Volumn 49, Issue 2, 2009, Pages 212-218

  Bellido, Guillermo G ^a   Scanlon, Martin G ^a   Page, John H ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Chemical leavening systems; Dough; Gas production; Gas retention; Specific volume

Indexed keywords

EID: 61449094624     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.10.002     Document Type: Article

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