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Faculty of Graduate Studies (Electronic Theses and Practica)
FGS - Electronic Theses and Practica
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FGS - Electronic Theses and Practica
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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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Mehta_The_use.pdf (8.034Mb)
Date
2007
Author
Mehta, Keyur
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URI
http://hdl.handle.net/1993/20966
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FGS - Electronic Theses and Practica
[25525]
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