Effect of antioxidants, color and sensory attributes of inclusion of different sorghum brans in model baking systeM.S.

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Details

Author(s):
D. Guajardo-Flores

Type of Document:
Thesis or Dissertation

 

Publisher/Journal:
Texas A&M University

Date of Publication:
2007

Place of Publication:
College Station, TX

Description

Coming soon

Additional Bibliographic Information

Guajardo-Flores, D. 2007. Effect of antioxidants, color and sensory attributes of inclusion of different sorghum brans in model baking systeM.S.. M.S. Thesis. Texas A&M University, College Station, TX. 106 pp.

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