What Makes a Good Theory of Gluten Viscoelasticity?

Belton, P. S. (2004) What Makes a Good Theory of Gluten Viscoelasticity? In: The Gluten Proteins. Royal Society of Chemistry, pp. 203-206. ISBN 978-0-85404-633-1

Full text not available from this repository.

Item Type:	Book Section
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	14 Apr 2011 11:51
Last Modified:	24 Sep 2024 08:15
URI:	https://ueaeprints.uea.ac.uk/id/eprint/29316
DOI:	10.1039/9781847552099-00203

Actions (login required)

View Item