Gluten-free bread : characterization and development of pre- and post- baked gluten free bread

Gluten-free bread : characterization and development of pre- and post- baked gluten free bread

Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.

Библиографические подробности
Главный автор: Lin, Rebecca Y. (Rebecca Yi-chia)
Другие авторы: Niels Holten-Andersen.
Формат: Диссертация
Язык:eng
Опубликовано: Massachusetts Institute of Technology 2014
Предметы:
Materials Science and Engineering.
Online-ссылка:http://hdl.handle.net/1721.1/89971
Описание
Итог:Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.

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