EFFECT OF CALCIUM-IONS ON THE HYDROLYSIS OF STARCH

被引：8

作者：

SUKAN, G ^{[1
]}

KEARSLEY, MW ^{[1
]}

BIRCH, GG ^{[1
]}

机构：

[1] UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND

来源：

STARKE | 1979年 / 31卷 / 04期

关键词：

D O I：

10.1002/star.19790310407

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：125 / 128

页数：4

共 50 条

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