The utilization of cassava flour in the extrusion of ready-to-eat breakfast cereals
dc.Advisor | Forde, Voldis | |
dc.DateSubmitted | 2014 | |
dc.DegreeType | Master of Science (M.Sc.) | |
dc.Department | Chemical Engineering | |
dc.Faculty | Engineering | |
dc.Institution | University of the West Indies (Saint Augustine, Trinidad and Tobago) | |
dc.LCCallNumber | TP435 .C4 M34 2014 | |
dc.contributor.author | Mahadeo-Ruben, Daveka | |
dc.date.accessioned | 2018-02-05T16:54:22Z | |
dc.date.available | 2018-02-05T16:54:22Z | |
dc.identifier.uri | https://hdl.handle.net/2139/45208 | |
dc.relation.uri | https://hdl.handle.net/2139/45267 | |
dc.rights | Please 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.rights | Please 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.lcsh | Cereals, Prepared -- Research -- Trinidad and Tobago | |
dc.subject.lcsh | Breakfast cereals -- Research -- Trinidad and Tobago | |
dc.subject.lcsh | Cassava flour -- Research -- Trinidad and Tobago | |
dc.subject.lcsh | Cassava -- Extrusion -- Trinidad and Tobago | |
dc.title | The utilization of cassava flour in the extrusion of ready-to-eat breakfast cereals | |
dc.type | Theses | |
dc.type | Theses |
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