Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294733
Title: A physicochemical study of the role of sugar in baked products.
Author: Gough, Annette.
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 1995
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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.294733  DOI: Not available
Keywords: Sugar-water interactions Food Chemistry, Physical and theoretical
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