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Leivontahiivan säilyvyyteen vaikuttavat tekijät tuotantoprosessissa

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dc.contributor Aalto-yliopisto fi
dc.contributor Aalto University en
dc.contributor.author Pfäffli, Samuel Kristian
dc.date.accessioned 2020-11-30T15:03:19Z
dc.date.available 2020-11-30T15:03:19Z
dc.date.issued 1957
dc.identifier.uri https://aaltodoc.aalto.fi/handle/123456789/62473
dc.format.extent 98
dc.language.iso fi en
dc.title Leivontahiivan säilyvyyteen vaikuttavat tekijät tuotantoprosessissa fi
dc.contributor.school Teknillinen korkeakoulu fi
dc.contributor.school Helsinki University of Technology en
dc.contributor.department Kemian osasto fi
dc.identifier.urn URN:NBN:fi:aalto-2020113021315
dc.type.ontasot Master's thesis en
dc.type.ontasot Pro gradu -tutkielma fi
dc.contributor.supervisor Tikka, Jyry
local.aalto.openaccess no
dc.rights.accesslevel closedAccess
local.aalto.idinssi 22636
dc.type.publication masterThesis
dc.type.okm G2 Pro gradu, diplomityö

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