Effects of amylose and amylopectin on the functional properties of starch

dc.contributor.author Chen, Jen-Fang
dc.contributor.department Food Technology
dc.date 2018-08-22T17:59:45.000
dc.date.accessioned 2020-06-30T07:54:39Z
dc.date.available 2020-06-30T07:54:39Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 1990
dc.date.issued 1990
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/16727/
dc.identifier.articleid 17726
dc.identifier.contextkey 7405588
dc.identifier.doi https://doi.org/10.31274/rtd-180813-7279
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/16727
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/70497
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/16727/ISU_581747.pdf|||Fri Jan 14 21:05:07 UTC 2022
dc.subject.disciplines Food Biotechnology
dc.subject.disciplines Food Chemistry
dc.subject.disciplines Plant Biology
dc.subject.keywords Food technology
dc.title Effects of amylose and amylopectin on the functional properties of starch
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
thesis.degree.level thesis
thesis.degree.name Master of Science
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