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Collection: Electronic Theses & Dissertations
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Language: English
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Degree Level: Masters
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Subject: Food texture
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Subject: Rheology
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Batters (Food)
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Cereal products--Analysis
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Cereals as food
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Deep frying
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Fried food
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Grain--Analysis
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Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
Lee, Sara S.
Text (2000)
Part of
Electronic Theses & Dissertations
Rheology and sensory analysis of hot cereals
DeJongh, Julie Jean
Text (2002)
Part of
Electronic Theses & Dissertations
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