Effects of processing methods and storage time on physicochemical properties of high amylose maize starch

Effects of processing methods and storage time on physicochemical properties of high amylose maize starch

教授    #7438 #7447 #7058 #7248    jlin@mail.npust.edu.tw
年份2008
作者林貞信*
Author count1
Created date2019-02-19
作者順序1
通訊作者false
發表年份2008
會議名稱A poster presentation in the 14th World Congress of Food Science and Technology
舉行之國家中華民國
開始日期2008-10-19
結束日期2008-10-19
審稿制度
發表語言外文