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postgraduate thesis: The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles

TitleThe effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles
Authors
Issue Date1997
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Chen, X. [陳曉芳]. (1997). The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3121504
DegreeMaster of Philosophy
SubjectAlginates.
Noodles.
Dept/ProgramBotany

 

DC FieldValueLanguage
dc.contributor.authorChen, Xiao-fang.-
dc.contributor.author陳曉芳-
dc.date.issued1997-
dc.identifier.citationChen, X. [陳曉芳]. (1997). The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3121504-
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/B3121504X-
dc.subject.lcshAlginates.-
dc.subject.lcshNoodles.-
dc.titleThe effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles-
dc.typePG_Thesis-
dc.identifier.hkulb3121504-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineBotany-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3121504-
dc.date.hkucongregation1998-

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