Examining the time-dependent changes in the bubble structure of whole egg and egg white foams and batters using small strain shear oscillatory rheology, large strain shear flow rheology and image analysis techniques

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dc.contributor.authorSpencer, Jeremy E.en_US
dc.date.accessioned2014-11-25T21:46:13Z
dc.date.available2014-11-25T21:46:13Z
dc.date.issued2007en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent7875641 bytesen_US
dc.identifier(Sirsi) a1695680en_US
dc.identifier.urihttp://hdl.handle.net/1993/29457
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleExamining the time-dependent changes in the bubble structure of whole egg and egg white foams and batters using small strain shear oscillatory rheology, large strain shear flow rheology and image analysis techniquesen_US
dc.typemaster thesisen_US
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