Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320464
Title: Depolymerisation and re-polymerisation of wheat glutenin during dough processing and effects of low M←r wheat proteins.
Author: Weegels, Peter Louis.
Awarding Body: King's College London (University of London)
Current Institution: King's College London (University of London)
Date of Award: 1994
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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.320464  DOI: Not available
Keywords: Bread making; Structure-function relationships Food
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