Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277917
Title: Pulsed nuclear magnetic resonance studies of flour component doughs.
Author: Stedman, John.
Awarding Body: Oxford Polytechnic
Current Institution: Oxford Brookes University
Date of Award: 1990
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.277917  DOI: Not available
Keywords: Food technology & food microbiology Food Solid state physics Biochemistry
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