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

Description

Call number: LD2668 .T4 1985 M86 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27511

Tags

Flour--Analysis.

Gelation.

Polysaccharides--Analysis.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27511
Date	January 1985
Creators	Muñoz, Ivette Martinez.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text