Surface rheological properties of bread dough components in relation to gas bubble stability.

J.J. Kokelaar, A. Prins

Research output: Contribution to journal › Article › Academic › peer-review

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@article{02be2e508a8c4ebfad86a0863637d947,

title = "Surface rheological properties of bread dough components in relation to gas bubble stability.",

author = "J.J. Kokelaar and A. Prins",

year = "1995",

doi = "10.1016/s0733-5210(05)80007-4",

language = "English",

volume = "22",

pages = "53--61",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Elsevier",

}