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postgraduate thesis: Functional qualities of rice for high temperature food processing

TitleFunctional qualities of rice for high temperature food processing
Authors
Issue Date2002
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Chui, M. [徐敏容]. (2002). Functional qualities of rice for high temperature food processing. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122591
DegreeMaster of Philosophy
SubjectRice.
High temperatures.
Cracker industry.
Dept/ProgramBotany

 

DC FieldValueLanguage
dc.contributor.authorChui, Man-yung.-
dc.contributor.author徐敏容-
dc.date.issued2002-
dc.identifier.citationChui, M. [徐敏容]. (2002). Functional qualities of rice for high temperature food processing. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122591-
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/B31225913-
dc.subject.lcshRice.-
dc.subject.lcshHigh temperatures.-
dc.subject.lcshCracker industry.-
dc.titleFunctional qualities of rice for high temperature food processing-
dc.typePG_Thesis-
dc.identifier.hkulb3122591-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineBotany-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3122591-
dc.date.hkucongregation2002-

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