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
收藏
页码：125 / 128
页数：4
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