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Guar and locust bean gums as partial replacers of all-purpose flour in bread : an objective and sensory evaluation /

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1993. / Includes bibliographical references (leaves 84-91). Also available via the Internet.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/29150986
Date January 1993
CreatorsSchwarzlaff, Sabine Susanne,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceThis resource online

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