Effect of ingredients on the quality of frozen dough

K-REx Repository

Show simple item record

dc.contributor.author Hung, May Mei-Jiun. en_US
dc.date.accessioned 2015-12-30T22:55:44Z
dc.date.available 2015-12-30T22:55:44Z
dc.date.issued 1986 en_US
dc.identifier.uri http://hdl.handle.net/2097/22084
dc.description Call number: LD2668 .T4 1986 H864 en_US
dc.subject.LCSH Dough--Analysis. en_US
dc.subject.LCSH Frozen foods. en_US
dc.subject.LCSH Dough--Preservation. en_US
dc.subject.LCSH Bread. en_US
dc.title Effect of ingredients on the quality of frozen dough en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Grain Science and Industry en_US
dc.date.published 1986 en_US
dc.subject.AAT Masters theses en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu