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Kansas State University (Retro)

Extrusion-cooking of wheat starch: effect of pH and emulsifiers

dc:creator Cabrera-Laverde, Jorge A.
dc:date.issued1978

Abstract

dc:description

Call number: LD2668 .T4 1978 C32

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • Cabrera-Laverde, Jorge A.

Identifiers

dc:identifier.*
Handle dc:identifier.uri
http://hdl.handle.net/2097/26840
OAI identifier oai:identifier
oai:krex.k-state.edu:2097/26840

Chain of custody

source
Harvested from
Kansas State University (Retro)
Base URL
krex.k-state.edu/server/oai/request
Last updated
2026-07-27
Source record
OAI-PMH GetRecord
related terms
citation

Cabrera-Laverde, Jorge A.. Extrusion-cooking of wheat starch: effect of pH and emulsifiers. 1978. http://hdl.handle.net/2097/26840

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