Use this URL to cite or link to this record in EThOS:
Title: Pulsed nuclear magnetic resonance studies of flour component doughs.
Author: Stedman, John.
ISNI:       0000 0001 3478 6724
Awarding Body: Oxford Polytechnic
Current Institution: Oxford Brookes University
Date of Award: 1990
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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: Food technology & food microbiology