A RHEOLOGICAL COMPARISON OF WHEAT, MAIZE, FABA BEAN AND SMOOTH PEA STARCHES

被引：89
|
作者：
DOUBLIER, JL
机构：
来源：
JOURNAL OF CEREAL SCIENCE | 1987年 / 5卷 / 03期
关键词：
D O I：
10.1016/S0733-5210(87)80026-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：247 / 262
页数：16
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