RATE AT WHICH STARCH BECOMES SUSCEPTIBLE TO HYDROLYSIS BY ENZYMES

被引：0
|
作者：
COULTER, PR [1 ]
POTTER, OE [1 ]
机构：
[1] MONASH UNIV,DEPT CHEM ENGN,CLAYTON 3168,VICTORIA,AUSTRALIA
来源：
INDUSTRIAL & ENGINEERING CHEMISTRY PRODUCT RESEARCH AND DEVELOPMENT | 1974年 / 13卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
引用
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页码：324 / 327
页数：4
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