Studies on the rheology of flour dough

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960.

Department dc:contributor.department

Massachusetts Institute of Technology. Department of Food Technology

Grantor dc:publisher

Massachusetts Institute of Technology

Year dc:date.issued

1960

Author dc:creator

• Fazzina, Thomas L

Advisor dc:contributor.advisor

• Samual A. Goldblith.

• Food Technology

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

• http://dspace.mit.edu/handle/1721.1/7582

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/1721.1/35446

OAI identifier oai:identifier

oai:dspace.mit.edu:1721.1/35446