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Bubbles in food 2 : novelty, health and luxury

Author: Grant M Campbell; Martin G Scanlon; D L Pyle; American Association of Cereal Chemists.
Publisher: St. Paul, Minn. : Egan Press [for the American Association of Cereal Chemists], ©2008.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
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Genre/Form: Conference papers and proceedings
Congresses
Material Type: Conference publication
Document Type: Book
All Authors / Contributors: Grant M Campbell; Martin G Scanlon; D L Pyle; American Association of Cereal Chemists.
ISBN: 9781891127595 1891127594
OCLC Number: 277183376
Notes: Proceedings of a conference held at The Low Wood Hotel, Windermere, UK on 11th-13th September 2006.
Description: viii, 439 pages : illustrations ; 26 cm
Contents: Novel processing --
Bubble detection and quantification --
Bubble stability --
Sensory, textural and rheological effects of bubbles in food --
Breadmaking: a series of aeration operations --
Bubble behaviour in high-fibre breads --
Other cereal-based foods.
Responsibility: edited by Grant M. Campbell, Martin G. Scanlon, D. Leo Pyle.

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