Bread staling: effects of fats, surfactants, storage time and storage temperature, and the interaction between these factors
| 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.date.published | 1985 | en_US |
| dc.description | Call number: LD2668 .T4 1985 C64 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27418 | |
| dc.subject.AAT | Masters theses | 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 |
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