Use this URL to cite or link to this record in EThOS:
Title: Enhanced protein gelation using the Maillard reaction and elevated temperatures.
Author: Armstrong, Helen Jane.
ISNI:       0000 0001 3428 306X
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 1994
Availability of Full Text:
Access from EThOS:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology