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Bubble formation and breakup in bread doughs during sheeting

Reference94/B2/D/00925
Principal Investigator / Supervisor Professor Chris Rielly
Co-Investigators /
Co-Supervisors		 Dr Peter Sadd
Student Mr C B Erlebach
Institution University of Cambridge
DepartmentChemical Engineering and Biotechnology
Funding typeSkills
Value (£) 29,397
StatusCompleted
TypeStudentships
Start date 01/10/1994
End date 30/09/1997
Duration36 months

Abstract

unavailable

Summary

unavailable
Committee Closed Committee - Agri-food (AF)
Research TopicsX – not assigned to a current Research Topic
Research PriorityX – Research Priority information not available
Research Initiative X - not in an Initiative
Funding SchemeStudentship - not Funded via Training Grant
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