R. E. Angold is an author at King's College School specializing in rheology, food chemistry, and engineering.
Top concepts
Publications per year
1980–1992
3
3
Effect of the outer bran layers on the loaf volume of wheat bread
Z. Gan, T. Galliard, Peter R. Ellis et al. · Journal of Cereal Science · 1992 · 161 citations
The microstructure and gas retention of bread dough
Z. Gan, R. E. Angold, M. R. Williams et al. · Journal of Cereal Science · 1990 · 160 citations
Rows per page
1–3 of 3