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Book: Influence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes. Pages 319-328

TitleInfluence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes. Pages 319-328
In: 'Starch: Progress in Basic and Applied Science', (P. Tomasik, V.P. Yuryev and E. Bertoft, eds.) Polish Society of Food Technologists, Malopolsks, Poland
Authors
Issue Date2007
Persistent Identifierhttp://hdl.handle.net/10722/123190

 

DC FieldValueLanguage
dc.contributor.authorDissanayake Mudiyanselage, AGen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-26T11:54:36Z-
dc.date.available2010-09-26T11:54:36Z-
dc.date.issued2007en_HK
dc.identifier.urihttp://hdl.handle.net/10722/123190-
dc.languageengen_HK
dc.titleInfluence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes. Pages 319-328en_HK
dc.titleIn: 'Starch: Progress in Basic and Applied Science', (P. Tomasik, V.P. Yuryev and E. Bertoft, eds.) Polish Society of Food Technologists, Malopolsks, Polanden_HK
dc.typeBooken_HK
dc.identifier.emailDissanayake Mudiyanselage, AG: gunaratne1050@yahoo.comen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.hkuros137508en_HK

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