Rheology and NMR spectroscopy studies of commercial wheat gluten doughs

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dc.contributor.authorGomez-Haro Aceves, Rosa Elena de la Luzen_US
dc.date.accessioned2013-02-05T16:09:11Z
dc.date.available2013-02-05T16:09:11Z
dc.date.issued2004en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.format.extent[vi], x, 181 leaves :en_US
dc.identifierocm00059606en_US
dc.identifier.urihttp://hdl.handle.net/1993/16313
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleRheology and NMR spectroscopy studies of commercial wheat gluten doughsen_US
dc.typemaster thesisen_US
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