Evaluation of the chemical and sensory characteristics of tempeh from pigeon pea and soybean

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dc.AdvisorBaccus-Taylor, Gail
dc.DateSubmitted1989
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberSB205.P5 A45 1989
dc.contributor.authorAli, Salma Amina
dc.date.accessioned2008-11-21T14:37:30Z
dc.date.available2008-11-21T14:37:30Z
dc.date.issued2008-11-21T14:37:30Z
dc.identifier.urihttps://hdl.handle.net/2139/511
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/14032
dc.rightsPlease contact the West Indiana Division at the University of the West Indies,St.Augustine in order to view the full thesis. Contact: wimail@sta.uwi.edu
dc.subject.lcshPigeon pea -- Trinidad and Tobago -- Utilization
dc.subject.lcshSoybean -- Trinidad and Tobago -- Utilization
dc.subject.lcshSoyfoods -- Trinidad and Tobago
dc.titleEvaluation of the chemical and sensory characteristics of tempeh from pigeon pea and soybeanen
dc.typeThesisen

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