Release of carbon dioxide from dough during baking
- 1 April 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (4) , 351-357
- https://doi.org/10.1002/jsfa.2740270409
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Interaction of Monoglycerides with StarchesStarch ‐ Stärke, 1974
- Über den Einfluß langkettiger ungesättigter Fettsäurereste auf die Kinkenbildung in Membranmodellen / Influence of Unsaturated Long Chain Compounds on Kink Formation in Membrane ModelsZeitschrift für Naturforschung B, 1972
- Fractionation of aqueous ethanolic extracts from breadJournal of the Science of Food and Agriculture, 1971
- A technique for the study of the baking process, and its application to the effect of fat on baking doughJournal of the Science of Food and Agriculture, 1966