Use this URL to cite or link to this record in EThOS:
Title: Biochemical aspects of potatoes: factors affecting the texture of cooked potatoes.
Author: Warren, D. S.
Awarding Body: Reading University
Current Institution: University of Reading
Date of Award: 1973
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