QUANTITATIVE-DETERMINATION OF SUBSTITUENTS OF STARCH DERIVATIVES BY MEANS OF INFRARED SPECTROSCOPY

被引：4

作者：

KLAUSHOFER, H

BERGHOFER, E

DIESNER, L

机构：

[1] UNIV BODENKULTUR,INST LEBENSMITTELTECHNOL,A-1190 WIEN,AUSTRIA

[2] OSTERREICH AGRARIND GMBH,A-3953 GMUND,AUSTRIA

来源：

STARKE | 1976年 / 28卷 / 09期

关键词：

D O I：

10.1002/star.19760280903

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：298 / 303

页数：6

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