Use this URL to cite or link to this record in EThOS:
Title: Effect of potassium bromate and protein disulphide isomerase (E.C. 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
Availability of Full Text:
Access through EThOS:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology Food