![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Zounis S. Quail K.J. Wootton M. Dickson M.R.
Publisher: Academic Press
ISSN: 0733-5210
Source: Journal of Cereal Science, Vol.36, Iss.2, 2002-09, pp. : 135-146
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
The Role of Fat in the Stabilisation of Gas Cells in Bread Dough
By Brooker B.E.
Journal of Cereal Science, Vol. 24, Iss. 3, 1996-11 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)