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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2575

Title: Applications of Ultrasound to Dough Processing - Literature Review
Authors: MacKay, Fiona
Quality Wheat CRC
Keywords: Food processing
Cavitation
Bubble structure
Emulsification
Dough mixing
Measurement of physical properties
Issue Date: Feb-1998
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
8
URI: http://hdl.handle.net/2123/2575
Department/Unit/Centre: Quality Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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