The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour

Bibliographic Details
Main Author:	Gan, Zhilin
Published:	King's College London (University of London) 1991
Subjects:	664 Breadmaking
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897

id	ndltd-bl.uk-oai-ethos.bl.uk-242897
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-2428972015-03-19T08:34:56ZThe structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flourGan, Zhilin1991664BreadmakingKing's College London (University of London)http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664 Breadmaking
spellingShingle	664 Breadmaking Gan, Zhilin The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
author	Gan, Zhilin
author_facet	Gan, Zhilin
author_sort	Gan, Zhilin
title	The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
title_short	The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
title_full	The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
title_fullStr	The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
title_full_unstemmed	The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
title_sort	structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour
publisher	King's College London (University of London)
publishDate	1991
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897
work_keys_str_mv	AT ganzhilin thestructureandfunctionalpropertiesofgascellsinwheatbreaddoughwithspecialreferencetotheuseofwholemealflour AT ganzhilin structureandfunctionalpropertiesofgascellsinwheatbreaddoughwithspecialreferencetotheuseofwholemealflour
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The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour

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