| dc.contributor.advisor | Paul M. Newberne. | en_US |
| dc.contributor.author | Buttolph, Maria Lynn | en_US |
| dc.contributor.other | Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. | en_US |
| dc.date.accessioned | 2005-09-16T19:25:03Z | |
| dc.date.available | 2005-09-16T19:25:03Z | |
| dc.date.copyright | 1983 | en_US |
| dc.date.issued | 1983 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/16485 | |
| dc.description | Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983. | en_US |
| dc.description | MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. | en_US |
| dc.description | Bibliography: leaves 179-189. | en_US |
| dc.description.statementofresponsibility | by Maria Lynn Buttolph. | en_US |
| dc.format.extent | [1], 193 [i.e. 195] leaves | en_US |
| dc.format.extent | 10484524 bytes | |
| dc.format.extent | 10484282 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | eng | en_US |
| dc.publisher | Massachusetts Institute of Technology | en_US |
| dc.rights | M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. | en_US |
| dc.rights.uri | http://dspace.mit.edu/handle/1721.1/7582 | |
| dc.subject | Nutrition and Food Science. | en_US |
| dc.title | The role of divalent cations in the development of nephrocalcinosis induced by modified food starches | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | Ph.D. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Nutrition and Food Science | en_US |
| dc.identifier.oclc | 11412808 | en_US |
