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Depolymerisation and re-polymerisation of wheat glutenin during dough processing and effects of low M←r wheat proteins

No description available.
Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:320464
Date January 1994
CreatorsWeegels, Peter Louis
PublisherKing's College London (University of London)
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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