CHEMICAL STABILIZATION OF THE STARCH FROM CUCURBITA FOETIDISSIMA.
AuthorButler, Lynn Elliott.
KeywordsBuffalo gourd -- Arizona.
Cucurbitaceae -- Nutrition.
Starch -- Nutrition.
MetadataShow full item record
PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Degree ProgramGraduate College
Nutrition and Food Science