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The role of gluten proteins in gas cell stabilisation in dough during baking

No description available.
Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:408984
Date January 2002
CreatorsStathopoulos, Constantinos Evangelou
PublisherUniversity of Reading
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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