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The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:242897
Date	January 1991
Creators	Gan, Zhilin
Publisher	King's College London (University of London)
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation