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

Simple item page
dc.contributor.authorMalcolmson, Linda Juneen_US
dc.date.accessioned2013-03-28T14:44:38Z
dc.date.available2013-03-28T14:44:38Z
dc.date.issued1991en_US
dc.degree.disciplineFood and Nutritional Sciencesen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxx, 261 leaves :en_US
dc.identifierocm72800848en_US
dc.identifier.urihttp://hdl.handle.net/1993/18253
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleSpaghetti optimization using response surface methodology : effects of drying temperature, durum protein level and farina blendingen_US
dc.typedoctoral thesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Malcolmson_Spaghetti_optimization.pdf
Size:
12.11 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
FGS - Electronic Theses and Practica