Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores
dc.contributor.author | Head, Dagmara Sabina. | en_US |
dc.date.accessioned | 2013-06-06T19:31:57Z | |
dc.date.available | 2013-06-06T19:31:57Z | |
dc.date.issued | 2009 | en_US |
dc.degree.discipline | Biosystems Engineering | en_US |
dc.degree.level | Doctor of Philosophy (Ph.D.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | 16228808 bytes | en_US |
dc.identifier | (Sirsi) 37103 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/21513 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores | en_US |
dc.type | doctoral thesis | en_US |
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