Bread aeration

Research output: Chapter in Book/Report/Conference proceedingChapter

32 Citations (Scopus)
Original languageEnglish
Title of host publicationBread Making
Subtitle of host publicationImproving Quality
EditorsS.P. Cauvain
PublisherElsevier Inc.
Chapter17
Pages352-374
Number of pages23
Edition1st
ISBN (Electronic)9781855737129
ISBN (Print)9781855735538
DOIs
Publication statusPublished - Aug 2003
Externally publishedYes

Cite this

Campbell, G. M. (2003). Bread aeration. In S. P. Cauvain (Ed.), Bread Making: Improving Quality (1st ed., pp. 352-374). Elsevier Inc.. https://doi.org/10.1016/B978-1-85573-553-8.50021-6
Campbell, G. M. / Bread aeration. Bread Making: Improving Quality. editor / S.P. Cauvain. 1st. ed. Elsevier Inc., 2003. pp. 352-374
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Campbell, GM 2003, Bread aeration. in SP Cauvain (ed.), Bread Making: Improving Quality. 1st edn, Elsevier Inc., pp. 352-374. https://doi.org/10.1016/B978-1-85573-553-8.50021-6

Bread aeration. / Campbell, G. M.

Bread Making: Improving Quality. ed. / S.P. Cauvain. 1st. ed. Elsevier Inc., 2003. p. 352-374.

Research output: Chapter in Book/Report/Conference proceedingChapter

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DO - 10.1016/B978-1-85573-553-8.50021-6

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BT - Bread Making

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Campbell GM. Bread aeration. In Cauvain SP, editor, Bread Making: Improving Quality. 1st ed. Elsevier Inc. 2003. p. 352-374 https://doi.org/10.1016/B978-1-85573-553-8.50021-6