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

Muñoz, Ivette Martinez.2015-12-312015-12-311985http://hdl.handle.net/2097/27511Call number: LD2668 .T4 1985 M86Flour--Analysis.Gelation.Polysaccharides--Analysis.Studies on the oxidative gelation mechanism: effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosansTextMasters theses