Creation, growth and stability of aerated structures in chemically leavened wheat flour dough systems and relationships to mechanical properties assessed with low-intensity ultrasound

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dc.contributor.authorBellido, Guillermo Guidoen_US
dc.date.accessioned2013-05-16T19:03:32Z
dc.date.available2013-05-16T19:03:32Z
dc.date.issued2007en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extent19530113 bytesen_US
dc.identifier(Sirsi) a1845175en_US
dc.identifier.urihttp://hdl.handle.net/1993/20503
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleCreation, growth and stability of aerated structures in chemically leavened wheat flour dough systems and relationships to mechanical properties assessed with low-intensity ultrasounden_US
dc.typedoctoral thesisen_US
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