Show simple item record

Characterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickener

dc.contributor.authorEnabu, Timothy
dc.date.accessioned2022-05-05T04:37:12Z
dc.date.available2022-05-05T04:37:12Z
dc.date.issued2022-03
dc.identifier.citationEnabu, T. (2022). Characterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickener [Unpublished undergraduate dissertation]. Makerere Universityen_US
dc.identifier.urihttp://hdl.handle.net/20.500.12281/12115
dc.descriptionA Research Project Report Submitted to the Department of Food Science and Nutrition in Partial Fulfilment of the Requirements for the Award of the Degree of Bachelor of Science in Food Science and Technology of Makerere Universityen_US
dc.language.isoenen_US
dc.publisherMakerere Universityen_US
dc.subjectChayote fruiten_US
dc.subjectSechium eduleen_US
dc.subjectFlouren_US
dc.subjectFood thickeneren_US
dc.titleCharacterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickeneren_US
dc.typeThesisen_US


Files in this item

Thumbnail
Name:
Enabu Timothy Dissertation.pdf
Size:
1.697Mb
Format:
PDF
Description:
Undergraduate dissertation
View/Open

This item appears in the following Collection(s)

Show simple item record