Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315415
Title: 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.
Author: Watanabe, Edson.
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1992
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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.315415  DOI: Not available
Keywords: Food technology & food microbiology Food
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