Composition and microstructure of waxy, normal and high amylose barley samples

被引：41
|
作者：
Oscarsson, M [1 ]
Parkkonen, T [1 ]
Autio, K [1 ]
Aman, P [1 ]
机构：
[1] VTT,TECH RES CTR FINLAND,BIOTECHNOL & FOOD RES,FIN-02044 ESPOO,FINLAND
来源：
JOURNAL OF CEREAL SCIENCE | 1997年 / 26卷 / 02期
关键词：
barley; waxy; high amylose; microstructure; starch; beta-gluten;
D O I：
10.1006/jcrs.1997.0118
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：259 / 264
页数：6
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