The molecular basis of dough rheology

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 337-351

  Belton, P S ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Elasticity; Gluten; High molecular weight subunits; Loop and train model; Rheology

Indexed keywords

EID: 84902221150     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.2.337     Document Type: Chapter

References (39)

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