Chapter 1. Water and its Roles in Baked Products

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 13 DEC 2007

DOI: 10.1002/9780470999332.ch1

Bakery Food Manufacture and Quality: Water Control and Effects

Bakery Food Manufacture and Quality: Water Control and Effects

How to Cite

Cauvain, S. P. and Young, L. S. (eds) (2000) Water and its Roles in Baked Products, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch1

Editor Information

  1. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK

Publication History

  1. Published Online: 13 DEC 2007
  2. Published Print: 1 JAN 2000

ISBN Information

Print ISBN: 9780632053278

Online ISBN: 9780470999332

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Keywords:

  • water;
  • baked products;
  • rain;
  • hydrogen molecule;
  • kinetic energy