Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches

被引：0
|
作者：
Mwasaru, M.A.
Muhammad, K.
机构：
[1] Dept. Food Sci. Postharvest Technol., Jomo Kenyatta Univ. Agric. Technol., Nairobi, Kenya
[2] Fac. of Food Sci. and Biotechnology, University Putra Malaysia, Serdang, Selangor, Malaysia
[3] Dept. Food Sci. Postharvest Technol., Jomo Kenyatta Univ. Agric. Technol., P.O. BOX 62000, Nairobi, Kenya
来源：
Starch/Staerke | 2001年 / 53卷 / 3-4期
关键词：
D O I：
10.1002/1521-379X(200104)53:3/43.0.CO;2-Z
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页码：155 / 161
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