Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature

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Bibliographic Details
Main Authors: Maniñgat, C. C., Juliano, B. O.
Published: 2024-12-19T12:56:23Z
Online Access:https://hdl.handle.net/10568/166553
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spelling dig-cgspace-10568-1665532024-12-19T14:12:52Z Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature Maniñgat, C. C. Juliano, B. O. 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z https://hdl.handle.net/10568/166553
institution CGIAR
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-cgspace
tag biblioteca
region Europa del Oeste
libraryname Biblioteca del CGIAR
author Maniñgat, C. C.
Juliano, B. O.
spellingShingle Maniñgat, C. C.
Juliano, B. O.
Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
author_facet Maniñgat, C. C.
Juliano, B. O.
author_sort Maniñgat, C. C.
title Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
title_short Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
title_full Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
title_fullStr Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
title_full_unstemmed Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
title_sort properties of lintnerized starch granules from rices differing in amylose content and gelatinization temperature
publishDate 2024-12-19T12:56:23Z
url https://hdl.handle.net/10568/166553
work_keys_str_mv AT maningatcc propertiesoflintnerizedstarchgranulesfromricesdifferinginamylosecontentandgelatinizationtemperature
AT julianobo propertiesoflintnerizedstarchgranulesfromricesdifferinginamylosecontentandgelatinizationtemperature
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