Return to search

Effect of potassium bromate and protein disulphide isomerase (E.C. 5.4.3.1.) on the rheology of wheat flour dough assessed by both empirical and oscillatory testing

No description available.

1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315415

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:315415
Date	January 1992
Creators	Watanabe, Edson
Publisher	University of Reading
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation