Physiochemical properties of non-developed, partially developed, and developed wheat doughs

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Lee, Ling

Date Published: 2000

Subjects: Dough--Mechanical properties
Rheology
Wheat products

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xxxviii, 361 pages

Permalink: https://doi.org/doi:10.25335/7fb2-6w62

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