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Amylograph properties of bread crumb and their relation to crumb firmness

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dc.contributor.authorXu, Ansui.en_US
dc.date.accessioned2015-12-30T23:10:30Z
dc.date.available2015-12-30T23:10:30Z
dc.date.issued1986en_US
dc.date.published1986en_US
dc.descriptionCall number: LD2668 .T4 1986 X79en_US
dc.description.degreeMaster of Scienceen_US
dc.description.departmentGrain Science and Industryen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/22181
dc.subject.AATMasters thesesen_US
dc.subject.LCSHBread--Analysis.en_US
dc.subject.LCSHBread--Preservation.en_US
dc.subject.LCSHAmylograph.en_US
dc.titleAmylograph properties of bread crumb and their relation to crumb firmnessen_US
dc.typeTexten_US

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