Rheological changes in cracker sponges during fermentation and a cracker test baking procedure
| dc.contributor.author | Pizzinatto, Antenor. | en_US |
| dc.date.accessioned | 2015-12-31T21:47:14Z | |
| dc.date.available | 2015-12-31T21:47:14Z | |
| dc.date.issued | 1979 | en_US |
| dc.date.published | 1979 | en_US |
| dc.description | Call number: LD2668 .T4 1979 P59 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27159 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Crackers. | en_US |
| dc.subject.LCSH | Dough. | en_US |
| dc.title | Rheological changes in cracker sponges during fermentation and a cracker test baking procedure | en_US |
| dc.type | Text | en_US |
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