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
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Omfang | 1 b. (flere pag.) : : ill., diagr.
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Opplysninger | Härtill 5 uppsatser. - Diss. (sammanfattning) Lund : Univ., 2004
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Emner | |
Dewey | |
ISBN | 91-7422-044-6
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