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