↓ Skip to main content
What is this page? Embed badge

Technology of Breadmaking

Overview of attention for book
Cover of 'Technology of Breadmaking'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Bread: The Product
  3. Altmetric Badge
    Chapter 2 Breadmaking Processes
  4. Altmetric Badge
    Chapter 3 Functional Ingredients
  5. Altmetric Badge
    Chapter 4 Mixing and Dough Processing
  6. Altmetric Badge
    Chapter 5 Proving, Baking and Cooling
  7. Altmetric Badge
    Chapter 6 Dough Retarding and Freezing
  8. Altmetric Badge
    Chapter 7 Process Control and Software Applications in Baking
  9. Altmetric Badge
    Chapter 8 Baking Around the World
  10. Altmetric Badge
    Chapter 9 Speciality Fermented Goods
  11. Altmetric Badge
    Chapter 10 Bread Spoilage and Staling
  12. Altmetric Badge
    Chapter 11 Principles of Dough Formation
  13. Altmetric Badge
    Chapter 12 Wheat Milling and Flour Testing
  14. Altmetric Badge
    Chapter 13 Other Cereals in Breadmaking
Attention for Chapter 12: Wheat Milling and Flour Testing
Altmetric Badge

Citations

dimensions_citation
140 Dimensions

Readers on

mendeley
13 Mendeley
Summary Dimensions citations
So far, Dimensions has found 140 publications that cite this research output.

140

The most recent citing publications are shown below. View all 140 publications that cite this research output on Dimensions.

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.

This page is provided by Altmetric.