The Effects of Functional Ingredients and Frozen Storage on Wheat Dough and Bread Quality Studied Using Time-Domain Nuclear Magnetic Resonance, Dynamic Rheology, and Environmental Scanning Electron Microscopy.

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Title: The Effects of Functional Ingredients and Frozen Storage on Wheat Dough and Bread Quality Studied Using Time-Domain Nuclear Magnetic Resonance, Dynamic Rheology, and Environmental Scanning Electron Microscopy.
Author: Jasrotia, Aswini Kumar Singh
Advisors: K Sandeep, Chair
Edward Foegeding, Member
Brian Farkas, Member
Alexej Smirnov, Member
Xie, Zonghai Harry, External
Date: 2010-12-07
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/7446


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