Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Monograph |
| Sprache: | English |
| Veröffentlicht: |
The Research Unit, Universiti Putra Malaysia
1999
|
| Online Zugang: | http://psasir.upm.edu.my/id/eprint/20189/1/Effect%20of%20substitution%20with%20native%20%20and%20phosphorylated%20tapioca%20or%20sago%20starch%20on%20the%20quality%20of%20glass%20noodle.pdf |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|