Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing

Babin, Helene (2005) Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing. PhD thesis, University of Leeds.

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Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.524510
Depositing User: Ethos Import
Date Deposited: 23 Sep 2010 10:01
Last Modified: 07 Mar 2014 11:23

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