Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending

Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending

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Bibliographic Details
Main Author: Malcolmson, Linda June
Published: 2013
Online Access:http://hdl.handle.net/1993/18253
id ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-18253
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spelling ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-182532014-01-31T03:37:26Z Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending Malcolmson, Linda June 2013-03-28T14:44:38Z 2013-03-28T14:44:38Z 1991 http://hdl.handle.net/1993/18253
collection NDLTD
sources NDLTD
description
author Malcolmson, Linda June
spellingShingle Malcolmson, Linda June
Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
author_facet Malcolmson, Linda June
author_sort Malcolmson, Linda June
title Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
title_short Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
title_full Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
title_fullStr Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
title_full_unstemmed Spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
title_sort spaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blending
publishDate 2013
url http://hdl.handle.net/1993/18253
work_keys_str_mv AT malcolmsonlindajune spaghettioptimizationusingresponsesurfacemethodologyeffectsofdryingtemperaturedurumproteinlevelandfarinablending
_version_ 1716632006496878592

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