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Title: Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits.
Author: Williams, A.
ISNI:       0000 0000 6649 0058
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1975
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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: Biscuit brittleness