Return to search

The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles

published_or_final_version / Botany / Master / Master of Philosophy

  1. 10.5353/th_b3121504
  2. b3121504
Identiferoai:union.ndltd.org:HKU/oai:hub.hku.hk:10722/33363
Date January 1997
Creators陳曉芳, Chen, Xiao-fang.
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Source SetsHong Kong University Theses
LanguageEnglish
Detected LanguageEnglish
TypePG_Thesis
Sourcehttp://hub.hku.hk/bib/B3121504X
RightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works., Creative Commons: Attribution 3.0 Hong Kong License
RelationHKU Theses Online (HKUTO)

Page generated in 0.0022 seconds