Chapter 1. Water and its Roles in Baked Products
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 13 DEC 2007
DOI: 10.1002/9780470999332.ch1
Copyright © 2000 by Blackwell Science Ltd
Book Title
Bakery Food Manufacture and Quality: Water Control and Effects
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) 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
Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
Publication History
- Published Online: 13 DEC 2007
- Published Print: 1 JAN 2000
ISBN Information
Print ISBN: 9780632053278
Online ISBN: 9780470999332
- Summary
- Chapter
- References
Keywords:
- water;
- baked products;
- rain;
- hydrogen molecule;
- kinetic energy