Chapter 4. The Contribution of Water During Processing, Baking, Cooung and Freezing
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 13 DEC 2007
DOI: 10.1002/9780470999332.ch4
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) The Contribution of Water During Processing, Baking, Cooung and Freezing, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch4
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:
- batters;
- carbon dioxide;
- fermented products;
- gas bubbles;
- pastries