Amylograph properties of bread crumb and their relation to crumb firmness
| dc.contributor.author | Xu, Ansui. | en_US |
| dc.date.accessioned | 2015-12-30T23:10:30Z | |
| dc.date.available | 2015-12-30T23:10:30Z | |
| dc.date.issued | 1986 | en_US |
| dc.date.published | 1986 | en_US |
| dc.description | Call number: LD2668 .T4 1986 X79 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Grain Science and Industry | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22181 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Bread--Analysis. | en_US |
| dc.subject.LCSH | Bread--Preservation. | en_US |
| dc.subject.LCSH | Amylograph. | en_US |
| dc.title | Amylograph properties of bread crumb and their relation to crumb firmness | en_US |
| dc.type | Text | en_US |
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