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

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Item Type: Book Section
Faculty \ School: Faculty of Science > School of Chemistry
Depositing User: Rachel Smith
Date Deposited: 14 Apr 2011 11:51
Last Modified: 19 Oct 2020 00:12
URI: https://ueaeprints.uea.ac.uk/id/eprint/29316
DOI: 10.1039/9781847552099-00203

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