SUSCEPTIBILITY OF THE STARCH IN FRESH AND STALE BREAD TO ENZYMATIC DIGESTION

被引：0
|
作者：
JACKEL, SS
SCHULTZ, AS
SCHAEDER, WE
机构：
来源：
SCIENCE | 1953年 / 118卷 / 3053期
关键词：
D O I：
10.1126/science.118.3053.18
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
引用
收藏
页码：18 / 19
页数：2
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