Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch.

Autor:	Kamal, M. Mustafa, Baini, R., Mohamaddan, S., Ragai, A. R. Henry, Fong, L. Soh, Rahman, N. Abdul, Mili, N., Taib, S. N. L., Othman, A. K., Abdullah, M. O.
Zdroj:	MATEC Web of Conferences; 12/2/2016, Vol. 87, p1-6, 6p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu