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The effect of β-glucan structure on the rheological properties of yeast cell walls

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The effect of β-glucan structure on the rheological properties of yeast cell walls

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Author: Jamas, Spiros
Other Contributors: Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.
Advisor: Anthony J. Sinskey.
Department: Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.
Publisher: Massachusetts Institute of Technology
Date Issued: 1983
Description:
Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.Includes bibliographical references.
URI: http://hdl.handle.net/1721.1/33244
Keywords: Nutrition and Food Science.

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