Effect of activated double bond compounds on dough mixing properties

Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	Schroeder, Leodonio Francisco
Language:	en_US
Published:	Kansas State University 2011
Subjects:	Food additives Bread > Analysis Flour > Analysis
Online Access:	http://hdl.handle.net/2097/11442

id	ndltd-KSU-oai-krex.k-state.edu-2097-11442
record_format	oai_dc
spelling	ndltd-KSU-oai-krex.k-state.edu-2097-114422019-04-06T12:24:01Z Effect of activated double bond compounds on dough mixing properties Schroeder, Leodonio Francisco Food additives Bread--Analysis Flour--Analysis Digitized by Kansas Correctional Industries 2011-07-29T22:41:38Z 2011-07-29T22:41:38Z 1976 1976 2011 Thesis http://hdl.handle.net/2097/11442 en_US This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. Kansas State University
collection	NDLTD
language	en_US
sources	NDLTD
topic	Food additives Bread--Analysis Flour--Analysis
spellingShingle	Food additives Bread--Analysis Flour--Analysis Schroeder, Leodonio Francisco Effect of activated double bond compounds on dough mixing properties
description	Digitized by Kansas Correctional Industries
author	Schroeder, Leodonio Francisco
author_facet	Schroeder, Leodonio Francisco
author_sort	Schroeder, Leodonio Francisco
title	Effect of activated double bond compounds on dough mixing properties
title_short	Effect of activated double bond compounds on dough mixing properties
title_full	Effect of activated double bond compounds on dough mixing properties
title_fullStr	Effect of activated double bond compounds on dough mixing properties
title_full_unstemmed	Effect of activated double bond compounds on dough mixing properties
title_sort	effect of activated double bond compounds on dough mixing properties
publisher	Kansas State University
publishDate	2011
url	http://hdl.handle.net/2097/11442
work_keys_str_mv	AT schroederleodoniofrancisco effectofactivateddoublebondcompoundsondoughmixingproperties
_version_	1719016040142209024

Effect of activated double bond compounds on dough mixing properties

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