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.
School:The University of Georgia
School Location:USA - Georgia
Source Type:Master's Thesis
Date of Publication: