Development and characterization of an instant tortilla flour from sorghum and maize by infra-red cooking (micronizing) and extrusion cooking.

Bibliographic Details
Main Author:	Bedolla, Santiago
Other Authors:	Diehl, K. C., Jr (degree committee member.), Johnson, L. A. (degree committee member.), Miller, F. R. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1983.
Subjects:	Extrusion process. Flour. Tortillas. Food Science & Technology Academic theses
Online Access:	Link to ProQuest Copy Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1983 Dissertation B412
Notes:		Cushing Archival Copy (Library Use Only)

1983 Dissertation B412	Available