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Faculty of Graduate Studies (Electronic Theses and Practica)
FGS - Electronic Theses and Practica
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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Malcolmson_Spaghetti_optimization.pdf
(12.11 MB)
Date
1991
Authors
Malcolmson, Linda June
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http://hdl.handle.net/1993/18253
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FGS - Electronic Theses and Practica
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