Influence of shortening and surfactants on retention of carbon dioxide in bread dough.
1986
Moore W.R. | Hoseney R.C.
AGROVOC Keywords
Bibliographic information
Pagination
v.67-70(2)
Other Subjects
Dioxido de carbono; Propriete rheologique; Panificacion; Medicion; Propiedades reologicas
Language
English
Note
ill. 9 references.
Type
Journal Article; Journal Part
Source
Cereal-chemistry (USA). (Mar-Apr 1986). v. 63(2) p. 67-70.
Corporate Author
Institut Agronomique et Veterinaire Hassan 2, Rabat (Morocco).
2012-11-15
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