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Stability of L-ascorbate and L-ascorbate 2-phospate in extruded wheat flour

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dc.contributor.authorShenouda, Moheb Nagiben_US
dc.date.accessioned2011-07-29T22:41:43Z
dc.date.available2011-07-29T22:41:43Z
dc.date.digitized2011en_US
dc.date.issued1976en_US
dc.date.published1976en_US
dc.descriptionDigitized by Kansas Correctional Industriesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/11446
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.en_US
dc.standard.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareFujitsu fi-5120Cen_US
dc.standard.capturesoftwaresettingsScandall 21 Version 4.3.11en_US
dc.standard.resolution200 dpien_US
dc.subject.LCSHEnriched cereal productsen_US
dc.subject.LCSHVitamin Cen_US
dc.titleStability of L-ascorbate and L-ascorbate 2-phospate in extruded wheat flouren_US
dc.typeThesisen_US

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