A method for determining sucrose and corn syrup solids contents of dairy-type frozen desserts using invertase and amyloglucosidase

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dc.creatorMager, Andrew Henslee
dc.date.accessioned2016-11-14T23:13:42Z
dc.date.available2011-02-18T19:38:10Z
dc.date.available2016-11-14T23:13:42Z
dc.date.issued1978-08
dc.degree.departmentFood Science and Technologyen_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/11465en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectInvertaseen_US
dc.subjectGlucosidesen_US
dc.subjectFrozen desserts -- Analysisen_US
dc.titleA method for determining sucrose and corn syrup solids contents of dairy-type frozen desserts using invertase and amyloglucosidase
dc.typeThesis

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