Physical and sensory characteristics of a wheat flour and modified waxy maize starch system in a commerically prepared cream of cheese with bacon frozen soup concentrate during processing and after storage

Description

Graduation date: 1980

Links & Downloads

1. http://hdl.handle.net/1957/26161

Tags

Starch

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26161
Date	25 May 1979
Creators	Brown, Carolyn Gene
Contributors	Holmes, Zoe Ann
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation