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Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles

dc.contributor.authorPronyk, Carl Williamen_US
dc.date.accessioned2013-05-24T18:25:32Z
dc.date.available2013-05-24T18:25:32Z
dc.date.issued2007en_US
dc.identifier(Sirsi) a1823113en_US
dc.identifier.urihttp://hdl.handle.net/1993/21001
dc.description.abstracten_US
dc.format.extent10061333 bytesen_US
dc.language.isoengen_US
dc.rightsen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEffects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodlesen_US
dc.typeinfo:eu-repo/semantics/doctoralThesis
dc.typedoctoral thesisen_US
dc.degree.disciplineBiosystems Engineeringen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US


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