Optimization and Sensory Quality of a Peanut-Based Calcium-Fortified Pasta
dc.contributor.author | Hardy, Deborah | |
dc.date.accessioned | 2014-08-22T11:33:48Z | |
dc.date.available | 2014-08-22T11:33:48Z | |
dc.date.issued | 2003-08-01 | |
dc.identifier.uri | https://hdl.handle.net/11244/10682 | |
dc.format | application/pdf | |
dc.language | en_US | |
dc.publisher | Oklahoma State University | |
dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
dc.title | Optimization and Sensory Quality of a Peanut-Based Calcium-Fortified Pasta | |
dc.type | text | |
osu.filename | Thesis-2003-H268o.pdf | |
osu.accesstype | Open Access | |
dc.description.department | Nutritional Sciences | |
dc.type.genre | Thesis |
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OSU Theses [15752]