Bread staling: effects of fats, surfactants, storage time and storage temperature, and the interaction between these factors

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dc.contributor.author Cole, Frank Arthur. en_US
dc.date.accessioned 2015-12-31T21:51:28Z
dc.date.available 2015-12-31T21:51:28Z
dc.date.issued 1985 en_US
dc.identifier.uri http://hdl.handle.net/2097/27418
dc.description Call number: LD2668 .T4 1985 C64 en_US
dc.subject.LCSH Bread--Storage. en_US
dc.subject.LCSH Bread--Preservation. en_US
dc.subject.LCSH Oils and fats, Edible--Deterioration. en_US
dc.title Bread staling: effects of fats, surfactants, storage time and storage temperature, and the interaction between these factors en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.date.published 1985 en_US
dc.subject.AAT Masters theses en_US


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