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dc.contributor.authorButler, Lynn Elliott.
dc.creatorButler, Lynn Elliott.en_US
dc.date.accessioned2013-03-21T11:49:30Z
dc.date.available2013-03-21T11:49:30Z
dc.date.issued1984en_US
dc.identifier.urihttp://hdl.handle.net/10150/275092
dc.language.isoen_USen_US
dc.publisherThe University of Arizona.en_US
dc.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.en_US
dc.subjectBuffalo gourd -- Arizona.en_US
dc.subjectCucurbita foetidissima.en_US
dc.subjectCucurbitaceae -- Nutrition.en_US
dc.subjectStarch -- Nutrition.en_US
dc.titleCHEMICAL STABILIZATION OF THE STARCH FROM CUCURBITA FOETIDISSIMA.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.identifier.oclc12877321en_US
thesis.degree.grantorUniversity of Arizonaen_US
thesis.degree.levelmastersen_US
dc.identifier.proquest1323653en_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineNutrition and Food Scienceen_US
thesis.degree.nameM.S.en_US
dc.identifier.bibrecord.b15348556en_US
dc.identifier.bibrecord.b15348520en_US
refterms.dateFOA2018-06-27T14:59:35Z


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