Studies on the oxidative gelation mechanism: effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosans

Studies on the oxidative gelation mechanism: effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosans

Call number: LD2668 .T4 1985 M86 === Master of Science

Bibliographic Details
Main Author: Muñoz, Ivette Martinez.
Published: 2015
Subjects:
Flour > Analysis.
Gelation.
Polysaccharides > Analysis.
Masters theses
Online Access:http://hdl.handle.net/2097/27511

Internet

http://hdl.handle.net/2097/27511

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