Access Repository

Note: Clicking the button above will open the full text document at the original institutional repository in a new window.

X-ray micro-computed tomography (μCT) evaluation of bubble structure to determine quality of dough and bread made from roasted wheat flour

Thesis (PhDFoodSc)--Stellenbosch University, 2021.

Saved in:

Bibliographic Details
Main Author:	Germishuys, Zandre
Other Authors:	Manley, Marena
Format:	Thesis
Language:	en_ZA en_ZA
Published:	Stellenbosch : Stellenbosch University 2021
Subjects:	Wheat products X-ray micro computed tomography Dough > Quality Bread Plant proteins > Analysis Flour Forced convection continuous tumble Proteolytic enzymes UCTD
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet

http://hdl.handle.net/10019.1/109867