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Changes in rheology and microstructure of bread dough

(2011)
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Citation

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Chicago
Van Bockstaele, Filip. 2011. “Changes in Rheology and Microstructure of Bread Dough”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Van Bockstaele, F. (2011). Changes in rheology and microstructure of bread dough. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Van Bockstaele F. Changes in rheology and microstructure of bread dough. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2011.
MLA
Van Bockstaele, Filip. “Changes in Rheology and Microstructure of Bread Dough.” 2011 : n. pag. Print.
@phdthesis{1200645,
  author       = {Van Bockstaele, Filip},
  isbn         = {9789059894310},
  language     = {eng},
  pages        = {XIII, 181},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Changes in rheology and microstructure of bread dough},
  year         = {2011},
}