Optimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillas
dc.contributor.author | Dua, Snehil | en_US |
dc.date.accessioned | 2013-05-16T19:03:33Z | |
dc.date.available | 2013-05-16T19:03:33Z | |
dc.date.issued | 2007 | en_US |
dc.degree.discipline | Human Nutritional Sciences | en_US |
dc.degree.level | Doctor of Philosophy (Ph.D.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | 12129710 bytes | en_US |
dc.identifier | (Sirsi) a1845183 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/20504 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Optimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillas | en_US |
dc.type | doctoral thesis | en_US |
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