Effects of pretreatment and micronization on the cookability and chemical components of green and yellow field peas

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dc.contributor.authorToews, Ruthen_US
dc.date.accessioned2013-04-25T14:42:27Z
dc.date.available2013-04-25T14:42:27Z
dc.date.issued2001en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxiv, 154 leaves :en_US
dc.identifier(Sirsi) API-3624en_US
dc.identifier.urihttp://hdl.handle.net/1993/19584
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleEffects of pretreatment and micronization on the cookability and chemical components of green and yellow field peasen_US
dc.typemaster thesisen_US
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