Return to search

Enhanced protein gelation using the Maillard reaction and elevated temperatures

No description available.

1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240427

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:240427
Date	January 1994
Creators	Armstrong, Helen Jane
Publisher	University of Nottingham
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation