Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962
Title: Factors affecting the molecular properties of starch and their relation to the texture of cooked rice.
Author: Ong, Mei Horng.
ISNI:       0000 0001 3459 1943
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 1994
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.385962  DOI: Not available
Keywords: Food technology & food microbiology Food Biochemistry
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