Return to search

Techno-functional, thermal and rheological properties of pea protein products

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:2f75rf38s
Date January 2023
CreatorsAbodunrin, Tolulope
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.

Page generated in 0.0165 seconds