Foam formation in dough and bread quality

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 370-399

  Wilde, P ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Bread; Bubble; Emulsifier; Foam; Gas cell; Interface; Protein; Stability; Texture

Indexed keywords

EID: 84902221032     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.2.370     Document Type: Chapter

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