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Article: Konjac polysaccharides affect the quality, cell structure and moisture balance of baked bread

TitleKonjac polysaccharides affect the quality, cell structure and moisture balance of baked bread
Authors
Issue Date2014
Citation
Cereal Chemistry, 2014, p. 140606074321001 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/198242

 

DC FieldValueLanguage
dc.contributor.authorLiu, Den_US
dc.contributor.authorQu, Pen_US
dc.contributor.authorYan, Wen_US
dc.contributor.authorNi, Xen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorJiang, Fen_US
dc.date.accessioned2014-06-25T02:56:46Z-
dc.date.available2014-06-25T02:56:46Z-
dc.date.issued2014en_US
dc.identifier.citationCereal Chemistry, 2014, p. 140606074321001en_US
dc.identifier.urihttp://hdl.handle.net/10722/198242-
dc.languageengen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleKonjac polysaccharides affect the quality, cell structure and moisture balance of baked breaden_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.identifier.doi10.1094/CCHEM-11-13-0229-Ren_US
dc.identifier.hkuros229305en_US
dc.identifier.spage140606074321001en_US
dc.identifier.epage140606074321001en_US

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