STARCH FUNCTIONALITY AS AFFECTED BY AMYLASES FROM DIFFERENT SOURCES

被引：0

|

作者：

KURACINA, T

LORENZ, K

KULP, K

机构：

[1] AMER INST BAKING,MANHATTAN,KS

[2] COLORADO STATE UNIV,FT COLLINS,CO 80523

来源：

CEREAL FOODS WORLD | 1985年 / 30卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：556 / 556

页数：1

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