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.
No Thumbnail Available
Files
Date
2010-12-07
Authors
Journal Title
Series/Report No.
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Citation
Degree
Doctor of Philosophy
Discipline
Food Science