Extrusion-cooking of wheat starch: effect of pH and emulsifiers

K-REx Repository

Show simple item record

dc.contributor.author Cabrera-Laverde, Jorge A. en_US
dc.date.accessioned 2015-12-31T21:16:44Z
dc.date.available 2015-12-31T21:16:44Z
dc.date.issued 1978 en_US
dc.identifier.uri http://hdl.handle.net/2097/26840
dc.description Call number: LD2668 .T4 1978 C32 en_US
dc.subject.LCSH Starch. en_US
dc.subject.LCSH Cereal products--Extrusion. en_US
dc.title Extrusion-cooking of wheat starch: effect of pH and emulsifiers en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.date.published 1978 en_US
dc.subject.AAT Masters theses en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu