Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.482121
Title: Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques
Author: MacMillan, Scott Donald
Awarding Body: Heriot-Watt University
Current Institution: Heriot-Watt University
Date of Award: 2000
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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.482121  DOI: Not available
Keywords: Chocolate Food Chemical engineering
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