The effect of β-glucan structure on the rheological properties of yeast cell walls
Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.
Anthony J. Sinskey.
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Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.Includes bibliographical references.
DepartmentMassachusetts Institute of Technology. Dept. of Nutrition and Food Science.
Massachusetts Institute of Technology
Nutrition and Food Science.