NDLTD Global ETD Search
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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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Showing 1 to 2 of 2 (0.027 seconds)

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1

Amylograph properties of bread crumb and their relation to crumb firmness

Xu, Ansui. January 1986 (has links)
Call number: LD2668 .T4 1986 X79 / Master of Science / Grain Science and Industry
Bread--Analysis.
Bread--Preservation.
Amylograph.
Masters theses
2

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

Kai, Tatsuo. January 1985 (has links)
Call number: LD2668 .T4 1985 K34 / Master of Science
Bread--Analysis.
Dough.
Food--Sugar content.
Amylograph.
Masters theses

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