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Date: 2014-10-26 01:26:47 Modified starch Amylose Rice Dextrin Flour Bran Cooking Mashing Potato Food and drink Starch Chemistry		Microsoft Word - Web-Research Program1.doc Add to Reading List Source URL: foodscience.uark.edu Download Document from Source Website File Size: 141,50 KB Share Document on Facebook

	List of Publications A. PhD Thesis 1. Karlsson M. Starch in Processed Potatoes –Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio. 2005, PhD thesis in Food Technology, Department of Food Te DocID: 1tZVT - View Document
	National Research Institute of BrewingPrediction of rice properties for sake making by meteorological data The properties of rice for sake making is empirically known to be influenced by meteorological condition DocID: 1rrlQ - View Document
	TATE & LYLE OPTIMIZE® What if you could create a candy with typical chewy and firm texture which comes from a secure ingredient supply? DocID: 1gouJ - View Document
	Annex 4. Parallel Session Summary on Mutation Breeding Project FNCA 2010 Workshops on Mutation Breeding Project and Biofertilizer Project At the beginning of Session, Dr. Artemio M. Salazar, Deputy Director of Institute DocID: 18ZNp - View Document
	Annex 4. Parallel Session Summary on Mutation Breeding Project FNCA 2010 Workshops on Mutation Breeding Project and Biofertilizer Project At the beginning of Session, Dr. Artemio M. Salazar, Deputy Director of Institute DocID: 18GHf - View Document