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Structural and rheological determinants of gas cell expansion in baked product doughs. - FT0253(1)
Description
PROJECT TO INVESTIGATE GAS CELL STRUCTURE IN DOUGH PRODUCTS
Objective
The main objective of the project is to investigate the physical mechanisms responsible for the loss of gas retention at the end of the baking process.
Time-Scale and Cost
From:
1998
To:
2001
Cost:
£273,774
Contractor / Funded Organisations
University - Reading
Keywords
Food and Drink
Food manufacturing industry
Food Quality
Materials Science
Fields of Study
Resource Efficient and Resilient Food Chain
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