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Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:j3860b349
Date January 2013
CreatorsMa, Zhen
ContributorsShiv Prasher (Supervisor1), Benjamin K Simpson (Supervisor2)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 114459

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