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

页码：324 / 327

页数：4

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