Dough/crumb transition during French bread baking

Journal of Cereal Science

Volumn 52, Issue 2, 2010, Pages 161-169

  Rouille J ^a   Chiron, H ^a   Colonna, P ^a   Della Valle, G ^a   Lourdin, D ^a  

^a INRA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77956426668     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.04.008     Document Type: Article

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