Normal view MARC view ISBD view

Preparation and Properties of Carboxymethyl Film from Purple Rice Flour | /

Anong Jainan

Preparation and Properties of Carboxymethyl Film from Purple Rice Flour / การเตรียมและสมบัติของฟิล์มคาร์บอนซิเมทิลจากแป้งข้าวก่ำ Anong Jainan - Chiang Mai : Chiang Mai University, 2020 - 129 p : ill

A Thesis Submitted to Chiang Mai University in Partial Fulfillment of the Requrements for the Degree of Doctor of Philosophy in Food Science and technology Graduate School Chiang Mai University May 2020

YT2022 M08

Subjects--Topical Terms:
Carboxymethyl
Purple Rice Flour

LC Class. No.: Dis TX804.R52 / A616 P7 2020

Place hold
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 ISBD
More searches

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

Preparation and Properties of Carboxymethyl Film from Purple Rice Flour | /

SDU Library

One World Library (OWL)