Return to search

Extrusion-cooking of wheat starch: effect of pH and emulsifiers

Call number: LD2668 .T4 1978 C32 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/26840
Date January 1978
CreatorsCabrera-Laverde, Jorge A.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

Page generated in 0.0053 seconds