The stability of alpha-tocopherol in whole-wheat flour and forn meal during heating

Description

Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

Links & Downloads

1. http://www.uwstout.edu/lib/thesis/2006/2006widjajak.pdf

Tags

Corn meal Wheat Food

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/133608175
Date	January 2006
Creators	Wisjaja, Kelvin.
Publisher	Menomonie, WI : University of Wisconsin--Stout,
Source Sets	OCLC
Language	English
Detected Language	English
Source	Online version