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

Babin, H (2005) Colloidal properties of sugar particle dispersions in food oils with relevence 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.515296
Depositing User: Ethos Import
Date Deposited: 22 Sep 2015 12:08
Last Modified: 22 Sep 2015 12:09

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