Statistics for Characterization and solubility properties of pumpkin seed flour for functional beverage development : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealand
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| Characterization and solubility properties of pumpkin seed flour for functional beverage development : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealand | 38 |
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| MathewMFoodTechThesis.pdf | 114 |