The effect of water and gluten on the water mobility, gelatinization and retrogradation of bread and starch gels
Abstract (Summary)
Directed by William L. Kerr. Includes articles submitted to Lebensmittel-Wissenschaft und -Technologie, and Journal of food science. Includes bibliographical references.
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Advisor:
School:The University of Georgia
School Location:USA - Georgia
Source Type:Master's Thesis
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