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

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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