Cassava flour and cassava starch as ingredients in extruded foods

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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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