Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores

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dc.contributor.authorHead, Dagmara Sabina.en_US
dc.date.accessioned2013-06-06T19:31:57Z
dc.date.available2013-06-06T19:31:57Z
dc.date.issued2009en_US
dc.degree.disciplineBiosystems Engineeringen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extent16228808 bytesen_US
dc.identifier(Sirsi) 37103en_US
dc.identifier.urihttp://hdl.handle.net/1993/21513
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleEffects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus sporesen_US
dc.typedoctoral thesisen_US
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