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The role of the aqueous phase of doughs in gas cell stabilisation during bread-making

Reference99/B2/D/05967
Principal Investigator / Supervisor Professor Arthur Tomsett
Co-Investigators /
Co-Supervisors		 Dr Peter Skeggs
Student Miss Louise Salt
Institution Quadram Institute Bioscience
DepartmentFood Materials Science Division
Funding typeSkills
Value (£) 36,072
StatusCompleted
TypeStudentships
Start date 03/04/2000
End date 02/04/2003
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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