The utilization of cassava flour in the extrusion of ready-to-eat breakfast cereals

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dc.AdvisorForde, Voldis
dc.DateSubmitted2014
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP435 .C4 M34 2014
dc.contributor.authorMahadeo-Ruben, Daveka
dc.date.accessioned2018-02-05T16:54:22Z
dc.date.available2018-02-05T16:54:22Z
dc.identifier.urihttps://hdl.handle.net/2139/45208
dc.relation.urihttps://hdl.handle.net/2139/45267
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.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.lcshCereals, Prepared -- Research -- Trinidad and Tobago
dc.subject.lcshBreakfast cereals -- Research -- Trinidad and Tobago
dc.subject.lcshCassava flour -- Research -- Trinidad and Tobago
dc.subject.lcshCassava -- Extrusion -- Trinidad and Tobago
dc.titleThe utilization of cassava flour in the extrusion of ready-to-eat breakfast cereals
dc.typeTheses
dc.typeTheses

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