Cassava flour and cassava starch as ingredients in extruded foods

dc.AdvisorSammy, G. M. (George Moon)
dc.DateSubmitted1986
dc.DegreeTypeMaster of Science (M.Sc.)
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP420 R259 C3
dc.contributor.authorRawlins, Neil A. E.
dc.date.accessioned2009-02-05T17:05:40Z
dc.date.available2009-02-05T17:05:40Z
dc.date.issued2009-02-05T17:05:40Z
dc.identifier.urihttps://hdl.handle.net/2139/3495
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/46289
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.lcshCassava as food
dc.subject.lcshCassava -- Processing
dc.subject.lcshCassava -- Research
dc.titleCassava flour and cassava starch as ingredients in extruded foodsen
dc.typeThesisen

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