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Textural characteristics of low moisture-crisp foods during moisture sorption and storage /

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. Vita. Includes bibliographical references (leaves 209-219). Also available on the Internet.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/38821787
Date January 1996
CreatorsWaichungo, Wamwarī W.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
TypeElectronic books
Sourcefree to MU campus, to others for purchase

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