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Effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks

dc.contributor.advisorRayas-Duarte, Patricia
dc.contributor.authorUriyapongson, Juntanee
dc.date.accessioned2016-11-18T20:57:08Z
dc.date.available2016-11-18T20:57:08Z
dc.date.issued2002-05
dc.identifier.urihttps://hdl.handle.net/11244/46932
dc.formatapplication/pdf
dc.languageen_US
dc.rightsCopyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material.
dc.titleEffects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks
dc.contributor.committeeMemberGilliland, Stanley E.
dc.contributor.committeeMemberBrusewitz, Gerald H.
dc.contributor.committeeMemberMcGlynn, William G.
osu.filenameThesis-2002D-U76e.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineFood Science
thesis.degree.grantorOklahoma State University


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