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The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:5q47rt22s
Date January 2019
CreatorsNwankpa, Chijioke
ContributorsMichael O Ngadi (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.

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