THE EFFECTS OF FLOUR PROPERTIES AND PROCESSING CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF WHITE SALTED SHEETED NOODLE DOUGHS.
| dc.contributor.author | SALAH MOHAMMED EID | |
| dc.date | 1996 | |
| dc.date.accessioned | 2022-06-01T04:41:59Z | |
| dc.date.available | 2022-06-01T04:41:59Z | |
| dc.degree.department | Ph.D. | |
| dc.identifier.other | 6177 | |
| dc.identifier.uri | https://drepo.sdl.edu.sa/handle/20.500.14154/55981 | |
| dc.language.iso | en_US | |
| dc.publisher | Saudi Digital Library | |
| dc.title | THE EFFECTS OF FLOUR PROPERTIES AND PROCESSING CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF WHITE SALTED SHEETED NOODLE DOUGHS. | |
| dc.type | Thesis | |
| sdl.thesis.level | Doctoral | |
| sdl.thesis.source | SACM - United States of America |