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postgraduate thesis: Factors affecting the structure and oil content of steamed-and-fried instant noodles

TitleFactors affecting the structure and oil content of steamed-and-fried instant noodles
Authors
Issue Date2000
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Chu, T. [朱翠珊]. (2000). Factors affecting the structure and oil content of steamed-and-fried instant noodles. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122251
DegreeMaster of Philosophy
SubjectNoodles.
Fried food
Alginate.
Oils and fats, Edible.
Food - Texture.
Dept/ProgramBotany

 

DC FieldValueLanguage
dc.contributor.authorChu, Tsui-shan.-
dc.contributor.author朱翠珊-
dc.date.issued2000-
dc.identifier.citationChu, T. [朱翠珊]. (2000). Factors affecting the structure and oil content of steamed-and-fried instant noodles. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122251-
dc.languageeng-
dc.publisherThe University of Hong Kong (Pokfulam, Hong Kong)-
dc.relation.ispartofHKU Theses Online (HKUTO)-
dc.rightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works.-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.source.urihttp://hub.hku.hk/bib/B31222511-
dc.subject.lcshNoodles.-
dc.subject.lcshFried food-
dc.subject.lcshAlginate.-
dc.subject.lcshOils and fats, Edible.-
dc.subject.lcshFood - Texture.-
dc.titleFactors affecting the structure and oil content of steamed-and-fried instant noodles-
dc.typePG_Thesis-
dc.identifier.hkulb3122251-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineBotany-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3122251-
dc.date.hkucongregation2000-

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