Response surface modelling the effect of cooking conditions and guar gum addition on the quality of cooked freeze-thawed corn (Zea mays) Kernels
Date
4-2014
Degree
Bachelor of Science in Agricultural and Biosystems Engineering
Major Course
Major in Agricultural and Bio-Process Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Arni E. Gambe-Gilbuena
Abstract
no abstract
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2014 A2 D4
Recommended Citation
De Padua, Victor Antonio N., "Response surface modelling the effect of cooking conditions and guar gum addition on the quality of cooked freeze-thawed corn (Zea mays) Kernels" (2014). Undergraduate Theses. 2298.
https://www.ukdr.uplb.edu.ph/etd-undergrad/2298
Document Type
Thesis
COinS