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Noodle dough rheology and quality of instant fried noodles

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:sn009z36t
Date January 2003
CreatorsYu, Li Juan, 1969-
ContributorsNgadi, Michael O. (Supervisor)
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.
RelationProquest: AAIMQ98766, Pid: 80901

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