Characteristics of legume supplemented pasta prepared by conventional and microwave cooking

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Lin, Chai-Hung

Date Published: 1993

Subjects: Legumes
Microwave cooking
Pasta products

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 137 pages

Permalink: https://doi.org/doi:10.25335/f3yb-yz06

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