Extrusion-cooking of wheat starch: effect of pH and emulsifiers

Extrusion-cooking of wheat starch: effect of pH and emulsifiers

Call number: LD2668 .T4 1978 C32 === Master of Science

Bibliographic Details
Main Author: Cabrera-Laverde, Jorge A.
Published: 2015
Subjects:
Starch.
Cereal products > Extrusion.
Masters theses
Online Access:http://hdl.handle.net/2097/26840

Internet

http://hdl.handle.net/2097/26840

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