Chapter 3. The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes

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

Published Online: 13 DEC 2007

DOI: 10.1002/9780470999332.ch3

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) The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch3

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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