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Changes in rheology and microstructure of bread dough

Filip Van Bockstaele UGent (2011)
Please use this url to cite or link to this publication:
author
promoter
UGent and UGent
organization
alternative title
Veranderingen in reologie en microstructuur van brooddeeg
year
type
dissertation
publication status
published
subject
pages
XIII, 181 pages
publisher
Ghent University. Faculty of Bioscience Engineering
place of publication
Ghent, Belgium
defense location
Gent : Faculteit Bio-ingenieurswetenschappen (A0.030)
defense date
2011-04-01 16:00
ISBN
9789059894310
language
English
UGent publication?
yes
classification
D1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1200645
handle
http://hdl.handle.net/1854/LU-1200645
date created
2011-03-31 14:37:59
date last changed
2017-01-16 10:38:02
@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},
}

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.