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Physics of breadmaking

Kokelaar, J.J.

Physics of breadmaking - Wageningen (Netherlands) : Landbouwuniversiteit, 1995 - 129 pages - Printed

English

ISBN: 90-5485-222-4

Subjects--Topical Terms:
Breadmaking
Emulsifiers
Lipid content
Rheological properties
Surface active agents

Dewey Class. No.: 581.19283 / KOK

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Knowledge Center Catalog

Physics of breadmaking

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Physics of breadmaking

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org