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Basics of Dough Rheology at a Rademaker Bread-line

Markó, Lilian (2012) Basics of Dough Rheology at a Rademaker Bread-line. BA/BSc thesis, BCE Élelmiszertudományi Kar, Gabona és Iparinövény Technológia Tanszék.

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Item Type:BA/BSc thesis
Notes:A szakdolgozat angol nyelvű
Subjects:Food industry, canning industry
ID Code:6341
Specialisation:Élelmiszermérnök
Deposited On:30 Sep 2013 12:17
Last Modified:30 Sep 2013 12:41

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