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Studies on the rheology of flour dough

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Studies on the rheology of flour dough

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Author: Fazzina, Thomas L
Department: Massachusetts Institute of Technology. Dept. of Food Technology
Publisher: Massachusetts Institute of Technology
Date Issued: 1960
Description:
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960.Includes bibliographical references (leaves 136-140).
URI: http://hdl.handle.net/1721.1/35446
Keywords: Food Technology

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