Compression-Recovery Analysis Of Gluten Extracted From Whole-Meal Wheat Flours And Of Wheat Gluten In The Presence Of Selected Oat Bran Fractions
| dc.contributor.author | Kahn, Susanna | |
| dc.contributor.chair | Mulvaney,Steven J | |
| dc.contributor.committeeMember | Brady Jr,John Woodbury | |
| dc.date.accessioned | 2015-08-20T20:57:08Z | |
| dc.date.available | 2020-05-24T06:00:33Z | |
| dc.date.issued | 2015-05-24 | |
| dc.identifier.other | bibid: 9255476 | |
| dc.identifier.uri | https://hdl.handle.net/1813/40722 | |
| dc.language.iso | en_US | |
| dc.subject | Wheat Gluten | |
| dc.subject | Oat ß-glucan | |
| dc.subject | Elasticity | |
| dc.title | Compression-Recovery Analysis Of Gluten Extracted From Whole-Meal Wheat Flours And Of Wheat Gluten In The Presence Of Selected Oat Bran Fractions | |
| dc.type | dissertation or thesis | |
| thesis.degree.discipline | Food Science and Technology | |
| thesis.degree.grantor | Cornell University | |
| thesis.degree.level | Master of Science | |
| thesis.degree.name | M.S., Food Science and Technology |
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