Modification, characterization and utilization of various starch types and zeta potential for the determination of protein content of rice flour and degree of substitution of rice starch phosphates
Rungtiwa Wongsagonsup Modification, characterization and utilization of various starch types and zeta potential for the determination of protein content of rice flour and degree of substitution of rice starch phosphates. Thesis (Ph.D. (Biotechnology))--Mahidol University, 2006. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/88890
Title
Modification, characterization and utilization of various starch types and zeta potential for the determination of protein content of rice flour and degree of substitution of rice starch phosphates
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