Tu, Jiaji2011-07-292011-07-291974http://hdl.handle.net/2097/11103Digitized by Kansas Correctional IndustriesFood additivesDoughBreadEffects of surfactants on glutenin and gliadin during dough mixing and in model systemThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.