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
- 2000
- 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