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 proceedingChapterAcademic

Original languageEnglish
Title of host publicationThe Gluten Proteins
EditorsD. Lafiandra, S. Masci, R. D'-Ovidio
Place of PublicationCambridge
PublisherRoyal Society of Chemistry
Publication statusPublished - 2004

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