Physico-chemical and sensorial properties of alpha-amylase treated puto (steamed rice cake)
The effectivity of alpha-amylase to improve the texture of a steamed rice cake was tested.
Библиографические подробности
| Главный автор: |
Pedregoza, Joe Rey C. |
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| Формат: | Диссертация
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| Язык: | английский |
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| Опубликовано: |
2000.
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| Предметы: | |
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