Skip Nav Destination
Special Publications
Gluten Proteins
Edited by
Domenico Lafiandra;
Domenico Lafiandra
University of Tuscia, Italy
Search for other works by this author on:
R D'Ovidio
R D'Ovidio
University of Tuscia, Italy
Search for other works by this author on:
Hardback ISBN:
978-0-85404-633-1
PDF ISBN:
978-1-84755-209-9
No. of Pages:
488
Published online:
31 Oct 2007
Published in print:
19 May 2004
Book Chapter
The Effects of Dough Mixing on GMP Re-aggregation and Dough Elasticity During Dough Rest
-
Published:19 May 2004
Page range:
223 - 226
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.
Download citation file:
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Digital access
$64.60
