Kim, Yoon Ja2011-07-282011-07-281973http://hdl.handle.net/2097/10804Digitized by Kansas Correctional IndustriesCooking (Pasta)NoodlesEffects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodlesThesisThis 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.