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
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2015
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| Online Access: | http://hdl.handle.net/2097/27511 |
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ndltd-KSU-oai-krex.k-state.edu-2097-27511 |
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ndltd-KSU-oai-krex.k-state.edu-2097-275112016-03-01T03:56:45Z 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 Muñoz, Ivette Martinez. Flour--Analysis. Gelation. Polysaccharides--Analysis. Masters theses Call number: LD2668 .T4 1985 M86 Master of Science 2015-12-31T21:55:34Z 2015-12-31T21:55:34Z 1985 Text http://hdl.handle.net/2097/27511 |
| collection |
NDLTD |
| sources |
NDLTD |
| topic |
Flour--Analysis. Gelation. Polysaccharides--Analysis. Masters theses |
| spellingShingle |
Flour--Analysis. Gelation. Polysaccharides--Analysis. Masters theses Muñoz, Ivette Martinez. 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 |
| description |
Call number: LD2668 .T4 1985 M86 === Master of Science |
| author |
Muñoz, Ivette Martinez. |
| author_facet |
Muñoz, Ivette Martinez. |
| author_sort |
Muñoz, Ivette Martinez. |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| publishDate |
2015 |
| url |
http://hdl.handle.net/2097/27511 |
| work_keys_str_mv |
AT munozivettemartinez studiesontheoxidativegelationmechanismeffectofinhibitorstimeandconcentrationofwatersolublesontherelativeviscosityofwheatflourwatersolublepentosans |
| _version_ |
1718198594747498496 |