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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dc.contributor.advisorK Sandeep, Chair
dc.contributor.advisorEdward Foegeding, Member
dc.contributor.advisorBrian Farkas, Member
dc.contributor.advisorAlexej Smirnov, Member
dc.contributor.advisorXie, Zonghai Harry, External
dc.contributor.authorJasrotia, Aswini Kumar Singhen_US
dc.date.accepted2011-01-03en_US
dc.date.accessioned2012-01-04T06:31:19Z
dc.date.available2012-01-04T06:31:19Z
dc.date.defense2010-12-07en_US
dc.date.issued2010-12-07en_US
dc.date.released2012-01-04en_US
dc.date.reviewed2010-12-22en_US
dc.date.submitted2010-12-20en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.leveldissertationen_US
dc.degree.nameDoctor of Philosophyen_US
dc.identifier.otherdeg517en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7446
dc.titleThe 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.en_US

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