Alternative process to produce instant noodles with physical and mechanical characteristics of commercial pasta products

Author(s)
Sze, Herman Hiu-Lam.
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Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1979
 
Bibliography: leaves 95-99.
 
Date issued
1979
URI
https://hdl.handle.net/1721.1/142277
Department
Massachusetts Institute of Technology. Department of Nutrition and Food Science
Publisher
Massachusetts Institute of Technology
Series/Report no.
Massachusetts Institute of Technology. Department of Nutrition and Food Science.
Keywords
Nutrition and Food Science
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