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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/3989

ARN: TH201200003909
Authors' affiliation: Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Title: Shelflife of corn flour and its use for foods
Corporate authors (Thai): Kasetsart University, Bangkok (Thailand)
Department of Agriculture, Bangkok (Thailand)
Department of Agricultural Extension, Bangkok (Thailand)
The Rockefeller Foundation
Citation: The Eleventh Thai National Corn and Sorghum Reporting Program 1979 Annual Report, Bangkok (Thailand), p. 460-467
Issue Date: 1979
Language: eng
Keywords: corn
maize
corn flour
shelf life
foods
ingredients
quality
moisture content
fat acidity value
Subject Classification(ASC): Q02
Q04
AGROVOC: Maize
Corn flour
Foods
Keeping quality
Ingredients
Quality
ข้าวโพด
แป้งข้าวโพด
อาหาร
คุณภาพการเก็บรักษา
ส่วนผสม
คุณภาพ
Availability : *National Corn and Sorghum Research Center, Nakhon Ratchasima (Thailand); REF SB191 M2 K3 1979
Availability: ศูนย์วิจัยข้าวโพดและข้าวฟ่างแห่งชาติ; REF SB191 M2 K3 1979
Appears in Collections:Proceedings and Research Report of Corn and Sorghum

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