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
dc.contributor.author | Spencer, Jeremy E. | en_US |
dc.date.accessioned | 2014-11-25T21:46:13Z | |
dc.date.available | 2014-11-25T21:46:13Z | |
dc.date.issued | 2007 | en_US |
dc.degree.discipline | Food Science | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | 7875641 bytes | en_US |
dc.identifier | (Sirsi) a1695680 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/29457 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | 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 | en_US |
dc.type | master thesis | en_US |
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