Optimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillas

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dc.contributor.authorDua, Snehilen_US
dc.date.accessioned2013-05-16T19:03:33Z
dc.date.available2013-05-16T19:03:33Z
dc.date.issued2007en_US
dc.degree.disciplineHuman Nutritional Sciencesen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extent12129710 bytesen_US
dc.identifier(Sirsi) a1845183en_US
dc.identifier.urihttp://hdl.handle.net/1993/20504
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleOptimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillasen_US
dc.typedoctoral thesisen_US
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