The physics of baking: rheological and polymer molecular structure function relationships in bread-making

Conference presentation

Bodgan J. Dobraszczyk, W. Li, Costas Stathopoulos, E. Roberts and G. R. Mitchell

CICSA International workshop. Improvement of tolerance to environmental stress and quality in cereals (Radzikow, Poland.)

2004

Details

Title: The physics of baking: rheological and polymer molecular structure function relationships in bread-making
Authors/Creators: Bodgan J. Dobraszczyk - University of Reading
W. Li
Costas Stathopoulos - Murdoch University, Food Futures Institute
E. Roberts
G. R. Mitchell
Conference: CICSA International workshop. Improvement of tolerance to environmental stress and quality in cereals (Radzikow, Poland.)
Identifiers: 991005778131807891
Murdoch Affiliation: School of Medical, Molecular and Forensic Sciences; Food Futures Institute
Resource Type: Conference presentation

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