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

Description

Thesis (M. Phil.)--University of Hong Kong, 1998. / Includes bibliographical references (leaf 108-117).

Links & Downloads

1. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19003456

Tags

Alginates. Noodles.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/51358530
Date	January 1997
Creators	Chen, Xiao-fang.
Publisher	Hong Kong : University of Hong Kong,
Source Sets	OCLC
Language	English
Detected Language	English
Source	View the Table of Contents & Abstract.