Effects of chlorination on flour rheological properties and on baking qualities of high-ratio and Japanese-sponge cakes

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Worthington, Scott Thomas

Date: 1994

Subjects: Baking
Chlorine--Physiological effect
Flour--Analysis
Rheology
Soft wheat

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 96 pages

Permalink: https://doi.org/doi:10.25335/hdab-nc67