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

dc.contributor.advisor	Holmes, Zoe Ann
dc.creator	Brown, Carolyn Gene
dc.date.accessioned	2011-12-16T18:32:36Z
dc.date.available	2011-12-16T18:32:36Z
dc.date.copyright	1979-05-25
dc.date.issued	1979-05-25
dc.identifier.uri	http://hdl.handle.net/1957/26161
dc.description	Graduation date: 1980	en_US
dc.language.iso	en_US	en_US
dc.subject.lcsh	Starch	en_US
dc.title	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	en_US
dc.type	Thesis/Dissertation	en_US
dc.degree.name	Master of Science (M.S.) in Foods and Nutrition	en_US
dc.degree.level	Master's	en_US
dc.degree.discipline	Health and Human Sciences	en_US
dc.degree.grantor	Oregon State University	en_US
dc.description.digitization	File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.	en_US
dc.description.peerreview	no	en_us

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