Factors affecting the cooking and extrusion properties of sorghum for noodle production /

Bibliographic Details

Main Author:	Lekalake, Rosemary Ikalafeng, 1960-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Noodles. Pasta products. Sorghum as food. Major food science and technology.
Online Access:	Link to OAKTrust copy