Interactions between amylose, native potato, hydrophobically modified potato and high amylopectin potato starches /

Fernando E. Ortega-Ojeda
Bok · Engelsk · 2004

Utgitt	Lund : : Division of Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, , 2004
Omfang	1 b. (flere pag.) : : ill., diagr.
Opplysninger	Härtill 5 uppsatser. - Diss. (sammanfattning) Lund : Univ., 2004
Emner	Amylose Food Potatoes Starch poteter stivelse
Dewey	664.8
ISBN	91-7422-044-6