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Baked Products: Batters and Dough

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Essentials of Food Science

Part of the book series: Food Science Texts Series ((FSTS))

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Author information

Authors and Affiliations

  1. Southwestern Medical Center at Dallas, The University of Texas, 5323 Harry Hines Boulevard, Dallas, Texas 75390-8877, USA

    Vickie A. Vaclavik

  2. Department of Nutrition and Food Sciences, Texas Woman’s University, Denton Campus, Denton, Texas 76204, USA

    Elizabeth W. Christian

Authors
  1. Vickie A. Vaclavik
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  2. Elizabeth W. Christian
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© 2008 Springer Science+Business Media, LLC.

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Vaclavik, V.A., Christian, E.W. (2008). Baked Products: Batters and Dough. In: Essentials of Food Science. Food Science Texts Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-69940-0_15

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