Show simple item record

Studies on the rheology of flour dough

dc.contributor.advisorSamual A. Goldblith.en_US
dc.contributor.authorFazzina, Thomas Len_US
dc.date.accessioned2007-01-10T16:10:44Z
dc.date.available2007-01-10T16:10:44Z
dc.date.issued1960en_US
dc.identifier.urihttp://hdl.handle.net/1721.1/35446
dc.descriptionThesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960.en_US
dc.descriptionIncludes bibliographical references (leaves 136-140).en_US
dc.description.statementofresponsibilityby Thoams Laurence Fazzina.en_US
dc.format.extentxii, 140 leavesen_US
dc.format.extent49677624 bytes
dc.format.extent49677299 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoengen_US
dc.publisherMassachusetts Institute of Technologyen_US
dc.rightsM.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission.en_US
dc.rights.urihttp://dspace.mit.edu/handle/1721.1/7582
dc.subjectFood Technologyen_US
dc.titleStudies on the rheology of flour doughen_US
dc.typeThesisen_US
dc.description.degreePh.D.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Department of Food Technologyen_US
dc.identifier.oclc32840285en_US


Files in this item

Thumbnail
Name:
32840285-MIT.pdf
Size:
47.37Mb
Format:
PDF
Description:
Full printable version
View/Open

This item appears in the following Collection(s)

Show simple item record