Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.410502
Title: The role of the aqueous phase of dough in gas-cell stabilisation during breadmaking
Author: Salt, Louise Jane Patricia.
ISNI:       0000 0001 3547 6752
Awarding Body: University of East Anglia;
Current Institution: University of East Anglia
Date of Award: 2004
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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.410502  DOI: Not available
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