The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations

Simple item page
dc.contributor.authorHenry, Neolaen_US
dc.date.accessioned2013-05-16T19:03:18Z
dc.date.available2013-05-16T19:03:18Z
dc.date.issued2007en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent5557203 bytesen_US
dc.identifier(Sirsi) a1820140en_US
dc.identifier.urihttp://hdl.handle.net/1993/20481
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulationsen_US
dc.typemaster thesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Henry_The_effects.pdf
Size:
5.3 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
FGS - Electronic Theses and Practica