The role of water in dough formation and bread quality

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 352-369

  Schiraldi, A ^a   Fessas, D ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Bread dough; Breadmaking; Dispersed systems; Water activity

Indexed keywords

EID: 84902216793     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.2.352     Document Type: Chapter

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