Use this URL to cite or link to this record in EThOS:
Title: Physiochemical and microscopical aspects of baked product structure.
Author: Gedney, Susan R.
ISNI:       0000 0001 3493 2007
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 1989
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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: Biscuit manufacturing