Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?

✍ Scribed by Cristina Primo-Martín; Robert J. Hamer; Harmen H. J. de Jongh

• Book ID: 107381971
• Publisher: Springer US
• Year: 2006
• Tongue: English
• Weight: 522 KB
• Volume: 1
• Category: Article
• ISSN: 1557-1858
• DOI: 10.1007/s11483-006-9008-1