The effects of pretreatment and micronization on the quality and cookability of lentils

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dc.contributor.authorZhao, Yinghuaen_US
dc.date.accessioned2013-04-24T20:51:01Z
dc.date.available2013-04-24T20:51:01Z
dc.date.issued2000en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxiv, 106 leaves :en_US
dc.identifier(Sirsi) ALZ-9317en_US
dc.identifier.urihttp://hdl.handle.net/1993/19541
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effects of pretreatment and micronization on the quality and cookability of lentilsen_US
dc.typemaster thesisen_US
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