Factors affecting the molecular properties of starch and their relation to the texture of cooked rice

Bibliographic Details
Main Author:	Ong, Mei Horng
Published:	University of Nottingham 1994
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962

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record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-3859622015-03-19T06:01:59ZFactors affecting the molecular properties of starch and their relation to the texture of cooked riceOng, Mei Horng1994664Food technology & food microbiologyUniversity of Nottinghamhttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664 Food technology & food microbiology
spellingShingle	664 Food technology & food microbiology Ong, Mei Horng Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
author	Ong, Mei Horng
author_facet	Ong, Mei Horng
author_sort	Ong, Mei Horng
title	Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
title_short	Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
title_full	Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
title_fullStr	Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
title_full_unstemmed	Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
title_sort	factors affecting the molecular properties of starch and their relation to the texture of cooked rice
publisher	University of Nottingham
publishDate	1994
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962
work_keys_str_mv	AT ongmeihorng factorsaffectingthemolecularpropertiesofstarchandtheirrelationtothetextureofcookedrice
_version_	1716745371628077056

Factors affecting the molecular properties of starch and their relation to the texture of cooked rice

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