Use of pea (Pisum sativum L.) flours and fractions as food ingredients : effect on texture, sensory results, antioxidant activity and total phenolic content

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dc.contributor.authorMaskus, Heather.en_US
dc.date.accessioned2013-05-24T20:35:33Z
dc.date.available2013-05-24T20:35:33Z
dc.date.issued2008en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent7797183 bytesen_US
dc.identifier(Sirsi) a1975423en_US
dc.identifier.urihttp://hdl.handle.net/1993/21213
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleUse of pea (Pisum sativum L.) flours and fractions as food ingredients : effect on texture, sensory results, antioxidant activity and total phenolic contenten_US
dc.typemaster thesisen_US
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