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：
引用
收藏
页码：556 / 556
页数：1
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