Extrusion cooking of barley flour with and without thermostable α-amylase

• Author / Creator

  Yeung, Judy Sze-Mun.

• Subjects / Keywords

  • Barley
  • Amylases
  • Food--Extrusion

• Graduation date

  2001

• Type of Item

  Thesis

• Degree

  Master of Science in Food Science and Technology

• DOI

  https://doi.org/10.7939/R3V11VQ3J

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.