Application of the Chopin alveograph to the study of structural relaxation in dough

Simple item page
dc.contributor.authorBarth, Frederick Willmoreen_US
dc.date.accessioned2012-11-22T21:46:29Z
dc.date.available2012-11-22T21:46:29Z
dc.date.issued1955en_US
dc.degree.disciplineBiochemistryen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent88 leaves :en_US
dc.identifierocm72746307en_US
dc.identifier.urihttp://hdl.handle.net/1993/11763
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleApplication of the Chopin alveograph to the study of structural relaxation in doughen_US
dc.typemaster thesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Barth__Application_of.pdf
Size:
5.24 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
FGS - Electronic Theses and Practica