Effects of reaction pH and concentration of phosphorus oxychloride on cross-linking of tapioca starch /

Kamariah Long.

Effects of reaction pH and concentration of phosphorus oxychloride on cross-linking of tapioca starch / by Kamariah Long, Hasanah M. Ghazali, Yaakob Che Man, Arbakariya Ariff and Christopher Bucke - Serdang : Malaysian Agricultural Research and Development Institute (MARDI), 2000 - 1 page


Aspergillus flavus lipase
High melting glycerides
Low melting glycerides
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