The use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread dough

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dc.contributor.authorMehta, Keyuren_US
dc.date.accessioned2013-05-24T18:25:12Z
dc.date.available2013-05-24T18:25:12Z
dc.date.issued2007en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent8424768 bytesen_US
dc.identifier(Sirsi) a1695644en_US
dc.identifier.urihttp://hdl.handle.net/1993/20966
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread doughen_US
dc.typemaster thesisen_US
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