Data/hora: 16/06/2024 10:24:42

Provedor de dados: | 106
País: | Thailand
Título: | Effect of starch structure on cooking and eating quality of thai rice products
Autores: | Sriroth, K.; Chatakanonda, P.; Ninchan, B.; Wansuksri, R.; Piyachomkwan, K.
Data: | 2012-05-08
Ano: | 2004
Palavras-chave: | Rice.

Identificador:

Proceedings of Rice for the Future: The 1st International Conference, Kasetsart University, Bangkok (Thailand), p. 111

http://anchan.lib.ku.ac.th/agnet/handle/001/4762