Helsingin yliopisto

 

Helsingin yliopiston verkkojulkaisut

University of Helsinki, Helsinki 2001

Effects of ingredients on phase and state transitions of frozen wheat doughs

Tommi J. Laaksonen

Academic Dissertation, September 2001.
University of Helsinki, Faculty of Agriculture and Forestry, Department of Food Technology

  1. As a PDF file (ISBN 952-10-0126-7) - 559 kB


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© University of Helsinki 2001

Viimeksi päivitetty 22.8.2001/KV