Normal view MARC view ISBD view

Effect of proteins on oil absorption during fried instant noodle preparation

Jayawardana E. D. I.

Effect of proteins on oil absorption during fried instant noodle preparation - 2009 - xiv,90 p 30 cm.

Subjects--Topical Terms:
POST HARVEST TECHNOLOGY

Dewey Class. No.: AT170

Universal Decimal Class. No.: / 660

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com)