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Studies on the rheology of flour dough

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960. / Includes bibliographical references (leaves 136-140). / by Thoams Laurence Fazzina. / Ph.D.

Identiferoai:union.ndltd.org:MIT/oai:dspace.mit.edu:1721.1/35446
Date January 1960
CreatorsFazzina, Thomas L
ContributorsSamual A. Goldblith., Massachusetts Institute of Technology. Department of Food Technology
PublisherMassachusetts Institute of Technology
Source SetsM.I.T. Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Formatxii, 140 leaves, 49677624 bytes, 49677299 bytes, application/pdf, application/pdf, application/pdf
RightsM.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission., http://dspace.mit.edu/handle/1721.1/7582

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