Dough Rheology and Baked Product Texture
Springer US
Chapter title |
Application of Rheology in the Breakfast Cereal Industry
|
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Chapter number | 10 |
Book title |
Dough Rheology and Baked Product Texture
|
Published by |
Springer, Boston, MA, January 1990
|
DOI | 10.1007/978-1-4613-0861-4_10 |
Book ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
Authors |
Jimbay Loh, Wesley Mannell, Loh, Jimbay, Mannell, Wesley |
Country | Count | As % |
---|---|---|
Unknown | 7 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Researcher | 3 | 43% |
Lecturer | 1 | 14% |
Student > Master | 1 | 14% |
Unknown | 2 | 29% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 3 | 43% |
Biochemistry, Genetics and Molecular Biology | 1 | 14% |
Chemistry | 1 | 14% |
Unknown | 2 | 29% |