Characteristics of dough and tortillas prepared with composite wheat-sorghum flours

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dc.creatorTorres, Patricia Isabel
dc.date.accessioned2012-06-07T18:02:04Z
dc.date.available2012-06-07T18:02:04Z
dc.date.created1988
dc.date.issued1988
dc.descriptionDue to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.en
dc.descriptionIncludes bibliographical references.en
dc.description.abstractNot availableen
dc.format.digitalOriginreformatted digitalen
dc.format.mediumelectronicen
dc.format.mimetypeapplication/pdf
dc.identifier.urihttps://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-T693
dc.language.isoen_US
dc.publisherTexas A&M University
dc.rightsThis thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.en
dc.subjectfood science and technology.en
dc.subjectMajor food science and technology.en
dc.subject.lcshDough.en
dc.subject.lcshTortillas.en
dc.subject.lcshSorghum as food.en
dc.titleCharacteristics of dough and tortillas prepared with composite wheat-sorghum floursen
dc.typeThesisen
dc.type.genrethesisen
dc.type.materialtexten
thesis.degree.disciplinefood science and technologyen
thesis.degree.levelMastersen
thesis.degree.nameM.S.en

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