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Thai Agricultural Research Repository >
Academic Institution >
Kasetsart University >
Proceedings and Research Report of Corn and Sorghum >
Please use this identifier to cite or link to this item:
http://anchan.lib.ku.ac.th/agnet/handle/001/3989
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| 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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