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Extrusion-cooking of wheat starch: effect of pH and emulsifiers

Call number: LD2668 .T4 1978 C32 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/26840
Date January 1978
CreatorsCabrera-Laverde, Jorge A.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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