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Syamsul Rahman, S. Salengke, Abu Bakar Tawali and Meta Mahendradatta, 2019. Physicochemical Properties of Modified Palado Seed Flour (Aglaia sp.) from Pregelatinization, Cross-Linking and Acetylation. Pakistan Journal of Nutrition, 18: 42-50.
DOI: 10.3923/pjn.2019.42.50
URL: https://scialert.net/abstract/?doi=pjn.2019.42.50
DOI: 10.3923/pjn.2019.42.50
URL: https://scialert.net/abstract/?doi=pjn.2019.42.50