Return to search

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
Identiferoai:union.ndltd.org:HKU/oai:hub.hku.hk:10722/34113
Date January 2002
Creators徐敏容, Chui, Man-yung.
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Source SetsHong Kong University Theses
LanguageEnglish
Detected LanguageEnglish
TypePG_Thesis
Sourcehttp://hub.hku.hk/bib/B31225913
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 0.0013 seconds