Work

Starch fragmentation in relation to processing conditions and sensory quality of conventional processed grit corn flakes

Year: 2005

Type: dissertation

Source: Purdue e-Pubs (Purdue University System)

Author: Kevin Harold Wright

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1489107318

Cites:

Cited by: 2

Related to: 10