A physicochemical study of the role of sugar in baked products

Bibliographic Details
Main Author:	Gough, Annette
Published:	University of Nottingham 1995
Subjects:	664 Sugar-water interactions
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294733

id	ndltd-bl.uk-oai-ethos.bl.uk-294733
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-2947332015-03-19T06:02:00ZA physicochemical study of the role of sugar in baked productsGough, Annette1995664Sugar-water interactionsUniversity of Nottinghamhttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294733Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664 Sugar-water interactions
spellingShingle	664 Sugar-water interactions Gough, Annette A physicochemical study of the role of sugar in baked products
author	Gough, Annette
author_facet	Gough, Annette
author_sort	Gough, Annette
title	A physicochemical study of the role of sugar in baked products
title_short	A physicochemical study of the role of sugar in baked products
title_full	A physicochemical study of the role of sugar in baked products
title_fullStr	A physicochemical study of the role of sugar in baked products
title_full_unstemmed	A physicochemical study of the role of sugar in baked products
title_sort	physicochemical study of the role of sugar in baked products
publisher	University of Nottingham
publishDate	1995
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294733
work_keys_str_mv	AT goughannette aphysicochemicalstudyoftheroleofsugarinbakedproducts AT goughannette physicochemicalstudyoftheroleofsugarinbakedproducts
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