The Effects of Dough Mixing on GMP Re-Aggregation and Dough Elasticity During Dough Rest

C. Don, W.J. Lichtendonk, J.J. Plijter, R.J. Hamer

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

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@inbook{5554571d02c54aeaa256909b179f7587,

title = "The Effects of Dough Mixing on GMP Re-Aggregation and Dough Elasticity During Dough Rest",

author = "C. Don and W.J. Lichtendonk and J.J. Plijter and R.J. Hamer",

year = "2004",

language = "English",

pages = "223--226",

editor = "D. Lafiandra and S. Masci and R. D'-Ovidio",

booktitle = "The Gluten Proteins",

publisher = "Royal Society of Chemistry",

}