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Physical and sensory characteristics of a wheat flour and modified waxy maize starch system in a commerically prepared cream of cheese with bacon frozen soup concentrate during processing and after storage

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Physical and sensory characteristics of a wheat flour and modified waxy maize starch system in a commerically prepared cream of cheese with bacon frozen soup concentrate during processing and after storage

Brown, Carolyn Gene
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Name: BROWNCAROLYN1979.pdf
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Description: Physical and sensory characteristics of a wheat flour and modified waxy maize starch system in a commerically prepared cream of cheese with bacon frozen soup concentrate during processing and after storage.pdf
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URI: http://hdl.handle.net/1957/26161
Date: 1979-05-25

Description:

Graduation date: 1980
Advisor: Holmes, Zoe Ann
Subject: Starch

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