Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough

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dc.contributor.authorChanin, William Glenen_US
dc.date.accessioned2012-11-22T21:46:53Z
dc.date.available2012-11-22T21:46:53Z
dc.date.issued1955en_US
dc.degree.disciplineChemistryen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent98 leaves :en_US
dc.identifierocm72757329en_US
dc.identifier.urihttp://hdl.handle.net/1993/11777
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleStructural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in doughen_US
dc.typemaster thesisen_US
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