Mixing bread doughs under highly soluble gas atmospheres and the effects on bread crumb texture: experimental results and theoretical interpretation

PJ Martin; A Tasell; R Wiktorowicz; CJ Morrant; GM Campbell; MG Scanlon; DL Pyle; K Niranjan

Mixing bread doughs under highly soluble gas atmospheres and the effects on bread crumb texture: experimental results and theoretical interpretation

PJ Martin, A Tasell, R Wiktorowicz, CJ Morrant, GM Campbell, MG Scanlon (Editor), DL Pyle (Editor), K Niranjan (Editor)

Research output: Chapter in Book/Conference proceeding › Chapter

Original language	English
Title of host publication	Bubbles in Food 2
Subtitle of host publication	Novelty, Health and Luxury
Place of Publication	USA
Publisher	Eagan Press
Pages	197-206
Number of pages	10
Publication status	Published - 2008

Cite this

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title = "Mixing bread doughs under highly soluble gas atmospheres and the effects on bread crumb texture: experimental results and theoretical interpretation",

author = "PJ Martin and A Tasell and R Wiktorowicz and CJ Morrant and GM Campbell and MG Scanlon and DL Pyle and K Niranjan",

year = "2008",

language = "English",

pages = "197--206",

booktitle = "Bubbles in Food 2",

publisher = "Eagan Press",

address = "United States",

}

TY - CHAP

T1 - Mixing bread doughs under highly soluble gas atmospheres and the effects on bread crumb texture: experimental results and theoretical interpretation

AU - Martin, PJ

AU - Tasell, A

AU - Wiktorowicz, R

AU - Morrant, CJ

AU - Campbell, GM

A2 - Scanlon, MG

A2 - Pyle, DL

A2 - Niranjan, K

PY - 2008

Y1 - 2008

M3 - Chapter

SP - 197

EP - 206

BT - Bubbles in Food 2

PB - Eagan Press

CY - USA

ER -