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postgraduate thesis: The mechanical properties of starchy foods in relation to texture and digestibility

TitleThe mechanical properties of starchy foods in relation to texture and digestibility
Authors
Advisors
Advisor(s):Corke, H
Issue Date2007
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Sui, Z. [隋中泉]. (2007). The mechanical properties of starchy foods in relation to texture and digestibility. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3955775
DegreeDoctor of Philosophy
SubjectFood texture.
Starch.
Digestion.
Dept/ProgramBiological Sciences

 

DC FieldValueLanguage
dc.contributor.advisorCorke, H-
dc.contributor.authorSui, Zhongquan.-
dc.contributor.author隋中泉-
dc.date.issued2007-
dc.identifier.citationSui, Z. [隋中泉]. (2007). The mechanical properties of starchy foods in relation to texture and digestibility. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3955775-
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/B39557753-
dc.subject.lcshFood texture.-
dc.subject.lcshStarch.-
dc.subject.lcshDigestion.-
dc.titleThe mechanical properties of starchy foods in relation to texture and digestibility-
dc.typePG_Thesis-
dc.identifier.hkulb3955775-
dc.description.thesisnameDoctor of Philosophy-
dc.description.thesislevelDoctoral-
dc.description.thesisdisciplineBiological Sciences-
dc.description.naturepublished_or_final_version-
dc.description.natureabstract-
dc.identifier.doi10.5353/th_b3955775-
dc.date.hkucongregation2008-

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