Physical and rheological properties of mixture of waxy corn starch and hydrocolloid dispersions during and after heating

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dc.contributor.advisorManop Suphantharika
dc.contributor.authorPiyada Achayuthakan
dc.date.accessioned2023-08-30T02:04:39Z
dc.date.available2023-08-30T02:04:39Z
dc.date.copyright2007
dc.date.created2007
dc.date.issued2023
dc.format.extentxvi,133 leaves : ill.
dc.format.mimetypeapplication/pdf
dc.identifier.citationThesis (Ph.D. (Biotechnology))--Mahidol University, 2007
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/88962
dc.language.isoeng
dc.publisherMahidol University. Mahidol University Library and Knowledge Center
dc.rights.holderMahidol University
dc.subjectStarch -- Analysis
dc.subjectColloids
dc.subjectFood Additives
dc.subjectRheology
dc.titlePhysical and rheological properties of mixture of waxy corn starch and hydrocolloid dispersions during and after heating
dc.title.alternativeคุณสมบัติทางกายภาพและรีโอโลยีของของผสมระหว่างแป้งข้าวโพดข้าเหนียวและไฮโดรคอลลอยด์ในระหว่างและหลังการให้ความร้อน
dcterms.accessRightsrestricted access
mu.link.internalLinkhttp://mulinet11.li.mahidol.ac.th/e-thesis/4636255.pdf
thesis.degree.departmentFaculty of Science
thesis.degree.disciplineBiotechnology
thesis.degree.grantorMahidol University
thesis.degree.levelDoctoral Degree
thesis.degree.nameDoctor of Philosophy

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