Chapter 5. Effects of Water on Product Textural Properties and their Changes During Storage

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

Published Online: 13 DEC 2007

DOI: 10.1002/9780470999332.ch5

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) (2007) Effects of Water on Product Textural Properties and their Changes During Storage, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch5

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:

  • storage;
  • moisture;
  • laminated products;
  • taste;
  • protein