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Massachusetts Institute of Technology
The effect of β-glucan structure on the rheological properties of yeast cell walls
Abstract
dc:descriptionThesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.
Degree
thesis:*- Department dc:contributor.department
- Massachusetts Institute of Technology. Department of Nutrition and Food Science
- Grantor dc:publisher
- Massachusetts Institute of Technology
- Year dc:date.issued
- 1983
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Jamas, Spiros
- Advisor dc:contributor.advisor
-
- Anthony J. Sinskey.
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- 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.
- Licence dc:rights.uri
- Language dc:language.iso
- eng
Identifiers
dc:identifier.*- Handle dc:identifier.uri
- http://hdl.handle.net/1721.1/33244
- OAI identifier oai:identifier
- oai:dspace.mit.edu:1721.1/33244