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Use of cross-linked carboxymethyl modified mungbean starch as gelling agent in commercial product /Sureeporn Wattanageebood |
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| รหัสดีโอไอ | |
| Title | Use of cross-linked carboxymethyl modified mungbean starch as gelling agent in commercial product / |
| Creator | Sureeporn Wattanageebood |
| Contributor | Ornanong Kittipongpatana, |
| Publisher | Chiang Mai University, |
| Publication Year | 2554 |
| Keyword | Food sciences |
