Use this URL to cite or link to this record in EThOS:
Title: Hydration-induced textural changes in cereal products
Author: Pàmies, Baltasar Vallès.
ISNI:       0000 0001 3480 0880
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2000
Availability of Full Text:
Full text unavailable from EThOS. Restricted access.
Please contact the current institution’s library for further details.
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