Extrusion-cooking of wheat starch: effect of pH and emulsifiers
| 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.date.published | 1978 | en_US |
| dc.description | Call number: LD2668 .T4 1978 C32 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/26840 | |
| dc.subject.AAT | Masters theses | 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 |
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