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Functional qualities of rice for high temperature food processing

published_or_final_version / Botany / Master / Master of Philosophy

  1. 10.5353/th_b3122591
  2. b3122591
Date January 2002
Creators徐敏容, Chui, Man-yung.
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Source SetsHong Kong University Theses
Detected LanguageEnglish
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)

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