Modeling the effects of temperature-time history, terperature, shear rate and moisture on viscosity of defatted soy flour dough.

Bibliographic Details
Main Author:	Morgan, Ronnie Glen
Other Authors:	Darby, R. (degree committee member.), Kunze, Otto R. (degree committee member.), LePori, Wayne A. (degree committee member.), Sweat, Vincent E. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	[College Station, Tex.] : Morgan, 1979.
Subjects:	Dough. Extrusion process > Mathematical models. Soy flour. Major agricultural engineering. Academic theses.
Online Access:	Link to ProQuest copy Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1979 Dissertation M849
Notes:		Cushing Archival Copy (Library Use Only)

1979 Dissertation M849	Available

Holdings details from Available Online
Call Number	Status	Get It
Call Number:		1979 Dissertation M849
Notes:		Cushing Archival Copy (Library Use Only)

1979 Dissertation M849	Available