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Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles

Digitized by Kansas Correctional Industries

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/10804
Date January 2010
CreatorsKim, Yoon Ja
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeThesis
RightsThis 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.

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