Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289503
Title: Molecular and architectural basis for gelatinisation properties of potato starch
Author: Yusuph, Mahyinur.
ISNI:       0000 0001 3576 3823
Awarding Body: Glasgow Caledonian University
Current Institution: Glasgow Caledonian University
Date of Award: 2003
Availability of Full Text:
Access through EThOS:
Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.289503  DOI: Not available
Keywords: Food technology & food microbiology Food
Share: