2026-09-20T03:28:08Zhttps://dspace.mit.edu/server/oai/requestoai:dspace.mit.edu:1721.1/164852022-01-20T15:52:18Zcom_1721.1_7582com_1721.1_7581col_1721.1_131022
Paul M. Newberne.
Buttolph, Maria Lynn
Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.
Massachusetts Institute of Technology. Department of Nutrition and Food Science
2005-09-16T19:25:03Z
2005-09-16T19:25:03Z
1983
1983
http://hdl.handle.net/1721.1/16485
11412808
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.
MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.
Bibliography: leaves 179-189.
by Maria Lynn Buttolph.
Ph.D.
[1], 193 [i.e. 195] leaves
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Massachusetts Institute of Technology
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.
http://dspace.mit.edu/handle/1721.1/7582
Nutrition and Food Science.
The role of divalent cations in the development of nephrocalcinosis induced by modified food starches
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