2026-09-18T19:33:28Zhttps://dspace.mit.edu/server/oai/requestoai:dspace.mit.edu:1721.1/354462022-01-19T20:40:25Zcom_1721.1_7582com_1721.1_7581col_1721.1_131022
Samual A. Goldblith.
Fazzina, Thomas L
Massachusetts Institute of Technology. Department of Food Technology
2007-01-10T16:10:44Z
2007-01-10T16:10:44Z
1960
http://hdl.handle.net/1721.1/35446
32840285
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960.
Includes bibliographical references (leaves 136-140).
by Thoams Laurence Fazzina.
Ph.D.
xii, 140 leaves
49677624 bytes
49677299 bytes
application/pdf
application/pdf
eng
Massachusetts Institute of Technology
M.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.
http://dspace.mit.edu/handle/1721.1/7582
Food Technology
Studies on the rheology of flour dough
Thesis
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