Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy

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dc.contributor.advisorSchultz, Forresten_US
dc.contributor.authorPerez Sira, Elevina E.en_US
dc.date.accessioned2010-04-28T21:30:58Z
dc.date.available2010-04-28T21:30:58Z
dc.date.issued2000en_US
dc.descriptionIncludes bibliographical references.en_US
dc.identifier.urihttp://www.uwstout.edu/lib/thesis/2000/2000pereze.pdfen_US
dc.identifier.urihttp://digital.library.wisc.edu/1793/39653
dc.subject.lcshYautiaen_US
dc.subject.lcshTaroen_US
dc.subject.lcshSweet potatoesen_US
dc.subject.lcshFood--Compositionen_US
dc.titleDetermination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopyen_US
thesis.degree.levelM.S.en_US

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