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Factors affecting the molecular properties of starch and their relation to the texture of cooked rice

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:385962
Date	January 1994
Creators	Ong, Mei Horng
Publisher	University of Nottingham
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation