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Title: Effect of potassium bromate and protein disulphide isomerase (E.C. on the rheology of wheat flour dough assessed by both empirical and oscillatory testing.
Author: Watanabe, Edson.
ISNI:       0000 0001 3563 807X
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1992
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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