Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles

Kim, Yoon Ja

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Kansas State University

Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles

dc:creator Kim, Yoon Ja

dc:date.issued1973

Abstract

dc:description

Digitized by Kansas Correctional Industries

Degree

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Grantor dc:publisher: Kansas State University
Year dc:date.issued: 1973

Author and committee

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Author dc:creator: Kim, Yoon Ja

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Language dc:language: en_US

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Handle dc:identifier.uri: http://hdl.handle.net/2097/10804
OAI identifier oai:identifier: oai:krex.k-state.edu:2097/10804

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Harvested from: Kansas State University
Base URL: krex.k-state.edu/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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ksu
1973

citation

Kim, Yoon Ja. Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles. Kansas State University, 1973. http://hdl.handle.net/2097/10804

Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles

Abstract

Degree

Author and committee

Rights

Identifiers

Chain of custody

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