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Water binding capacity of starches, their derived products and other cereal components

Material type: Text

TextPublisher: : , 1978Description: xviii. 331p. ; ill ; 30cm.Subject(s): Food Science and TechnologyDDC classification: 664.2/378.242095C

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Item type	Current location	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664.2 BAM (Browse shelf)	1	Not for loan		077214

Total holds: 0

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Previous	664.072 HER Studies on the pectic poly saccarides of wattakka cultivar (Cucurbita spp.) and some applications in food formulations	664.072 JAY Studies on the chemical-microbiological aspects of fish curing	664.072 JAY Studies on the chemical-microbiological aspects of fish curing	664.2 BAM Water binding capacity of starches, their derived products and other cereal components	664.25 WIJ Use of kithul flour as a gelatinizing agent iin food industry	664.6 VIT Development of fat free & milk solids non fat free mango sorbet	664.7 ALM Development of HACCP procedures for wheat flour milling	Next

PhD thesis submitted to the University of New South Wales

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