Studies on the oxidative gelation mechanism: effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosans
| dc.contributor.author | Muñoz, Ivette Martinez. | en_US |
| dc.date.accessioned | 2015-12-31T21:55:34Z | |
| dc.date.available | 2015-12-31T21:55:34Z | |
| dc.date.issued | 1985 | en_US |
| dc.date.published | 1985 | en_US |
| dc.description | Call number: LD2668 .T4 1985 M86 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27511 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Flour--Analysis. | en_US |
| dc.subject.LCSH | Gelation. | en_US |
| dc.subject.LCSH | Polysaccharides--Analysis. | en_US |
| dc.title | Studies on the oxidative gelation mechanism: effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosans | en_US |
| dc.type | Text | en_US |
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