Contribution of surface and bulk rheological properties to gas bubble stability in dough.

J.J. Kokelaar, T. van Vliet, A. Prins

    Research output: Chapter in Book/Report/Conference proceedingConference paper

    Original languageEnglish
    Title of host publicationProc. Conf. Food, colloids and polymers: stability and mechanical properties, E. Dickinson, P. Walstra (eds.). Lunteren, The Netherlands 1992. Royal Soc. Chem
    Pages407-409
    Publication statusPublished - 1993

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