The stability of alpha-tocopherol in whole-wheat flour and corn meal during heating

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dc.contributor.advisorOndrus, Martin G.en_US
dc.contributor.authorWisjaja, Kelvinen_US
dc.date.accessioned2010-04-28T22:07:41Z
dc.date.available2010-04-28T22:07:41Z
dc.date.issued2006en_US
dc.descriptionIncludes bibliographical references.en_US
dc.identifier.urihttp://www.uwstout.edu/lib/thesis/2006/2006widjajak.pdfen_US
dc.identifier.urihttp://digital.library.wisc.edu/1793/42195
dc.subject.lcshCorn meal--Composition--Stabilityen_US
dc.subject.lcshFood--Vitamin E content--Stabilityen_US
dc.subject.lcshWheat--Composition--Stabilityen_US
dc.titleThe stability of alpha-tocopherol in whole-wheat flour and corn meal during heatingen_US
thesis.degree.disciplineFood and Nutritional Sciences Programen_US
thesis.degree.levelM.S.en_US

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