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Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

Cheow, CS, Kyaw, ZY, Howell, NK and Dzulkifly, MH (2004) Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok' JOURNAL OF FOOD QUALITY, 27 (1). pp. 1-12.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Cheow, CSUNSPECIFIEDUNSPECIFIED
Kyaw, ZYUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Dzulkifly, MHUNSPECIFIEDUNSPECIFIED
Date : 1 March 2004
Identification Number : 10.1111/j.1745-4557.2004.tb00633.x
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, WHEAT-STARCH, AMYLOSE, MICROSTRUCTURE, GELATINIZATION, COOKING, CEREAL
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827179

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