Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough

Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough

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Bibliographic Details
Main Author: Chanin, William Glen
Published: 2012
Online Access:http://hdl.handle.net/1993/11777
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spelling ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-117772014-01-31T03:34:30Z Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough Chanin, William Glen 2012-11-22T21:46:53Z 2012-11-22T21:46:53Z 1955 http://hdl.handle.net/1993/11777
collection NDLTD
sources NDLTD
description
author Chanin, William Glen
spellingShingle Chanin, William Glen
Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
author_facet Chanin, William Glen
author_sort Chanin, William Glen
title Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
title_short Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
title_full Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
title_fullStr Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
title_full_unstemmed Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
title_sort structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough
publishDate 2012
url http://hdl.handle.net/1993/11777
work_keys_str_mv AT chaninwilliamglen structuralrelaxationstudiesoftheeffectoflacticandaceticacidsandsaltsontheactionofbromateindough
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