Effect of High Shear, Low Pressure Continuous Processor Technology and Sorghum Cultivars on the Properties of Pregelatinized Sorghum Foods

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Details

Author(s):
Moustapha Moussa

Type of Document:
Thesis or Dissertation

 

Publisher/Journal:
Not Available

Date of Publication:
2007

Place of Publication:
Not Available

Description

Coming soon

Additional Bibliographic Information

Moussa, Moustapha. 2007. Effect of High Shear, Low Pressure Continuous Processor Technology and Sorghum Cultivars on the Properties of Pregelatinized Sorghum Foods. M.S.

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