Starch Gelatinization In Situ: Effect Of Parboiling Treatments

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/24764

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DC Field	Value	Language
dc.contributor.author	Wirakartakusumah, M. Aman
dc.contributor.author	Lund, D.B.
dc.date.accessioned	2010-05-24T03:59:06Z
dc.date.available	2010-05-24T03:59:06Z
dc.date.issued	1984
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/24764
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Starch Gelatinization In Situ: Effect Of Parboiling Treatments	id
dc.title.alternative	International Symposium on Agricultural Product Processing and Technology
Appears in Collections:	Proceedings

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