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Title: Depolymerisation and re-polymerisation of wheat glutenin during dough processing and effects of low M←r wheat proteins.
Author: Weegels, Peter Louis.
ISNI:       0000 0001 3565 263X
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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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Bread making; Structure-function relationships