Application of the Chopin alveograph to the study of structural relaxation in dough
| dc.contributor.author | Barth, Frederick Willmore | en_US |
| dc.date.accessioned | 2012-11-22T21:46:29Z | |
| dc.date.available | 2012-11-22T21:46:29Z | |
| dc.date.issued | 1955 | en_US |
| dc.degree.discipline | Biochemistry | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | en_US | |
| dc.format.extent | 88 leaves : | en_US |
| dc.identifier | ocm72746307 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/11763 | |
| dc.language.iso | eng | en_US |
| dc.title | Application of the Chopin alveograph to the study of structural relaxation in dough | en_US |
| dc.type | master thesis | en_US |
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