Peter Belton

Search results

• 2004

  What Makes a Good Theory of Gluten Viscoelasticity?

  Belton, P. S., May 2004, The Gluten Proteins. Lafiandra, D., Masci, S. & D'Ovidio, R. (eds.). Royal Society of Chemistry, p. 203-206 4 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review