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Gluten Proteins
Edited by
Domenico Lafiandra;
Domenico Lafiandra
University of Tuscia, Italy
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R D'Ovidio
R D'Ovidio
University of Tuscia, Italy
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Hardback ISBN:
978-0-85404-633-1
PDF ISBN:
978-1-84755-209-9
No. of Pages:
488
Publication date:
19 May 2004
Book Chapter
The Effects of Dough Mixing on GMP Re-aggregation and Dough Elasticity During Dough Rest
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Published:19 May 2004
Citation
C. Don, W. Lichtendonk, J. Plijter, and R. Hamer, in Gluten Proteins, ed. D. Lafiandra, S. Masci, and R. D'Ovidio, The Royal Society of Chemistry, 2004, pp. 223-226.
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