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Book Chapter: Influence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes

TitleInfluence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes
Authors
Dissanayake Mudiyanselage, AGCorke, H
Issue Date2007
PublisherPolish Society of Food Technologists, Małopolska Branch
Citation
Influence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes. In Yuryev, YP, Tomasik, P and Bertoft, E et al. (Eds.). Starch: progress in basic and applied science, p. 319-328. Małopolska, Poland: Polish Society of Food Technologists, Małopolska Branch, 2007 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/123190
ISBN
9788390269962

 

DC FieldValueLanguage
dc.contributor.authorDissanayake Mudiyanselage, AGen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-26T11:54:36Z-
dc.date.available2010-09-26T11:54:36Z-
dc.date.issued2007en_HK
dc.identifier.citationInfluence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexes. In Yuryev, YP, Tomasik, P and Bertoft, E et al. (Eds.). Starch: progress in basic and applied science, p. 319-328. Małopolska, Poland: Polish Society of Food Technologists, Małopolska Branch, 2007-
dc.identifier.isbn9788390269962-
dc.identifier.urihttp://hdl.handle.net/10722/123190-
dc.languageengen_HK
dc.publisherPolish Society of Food Technologists, Małopolska Branch-
dc.relation.ispartofStarch: progress in basic and applied science-
dc.titleInfluence of hydroxypropyl b-cyclodextrin on the transition properties of native, acetylated and synthesized amylose-lipid complexesen_HK
dc.typeBook_Chapteren_HK
dc.identifier.emailDissanayake Mudiyanselage, AG: gunaratne1050@yahoo.comen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.hkuros137508en_HK

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