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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Effect of ingredients on the quality of frozen dough

Hung, May Mei-Jiun. January 1986 (has links)
Call number: LD2668 .T4 1986 H864 / Master of Science / Grain Science and Industry
Dough--Analysis.
Frozen foods.
Dough--Preservation.
Bread.
Masters theses

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