CHANGES IN STARCH GRANULE SIZE DISTRIBUTION AND STARCH GELATINIZATION PROPERTIES DURING DEVELOPMENT AND MATURATION OF WHEAT, BARLEY AND RYE

被引：46
|
作者：
KARLSSON, R [1 ]
OLERED, R [1 ]
ELIASSON, AC [1 ]
机构：
[1] UNIV LUND,DEPT FOOD TECHNOL,S-22007 LUND 7,SWEDEN
来源：
STARKE | 1983年 / 35卷 / 10期
关键词：
D O I：
10.1002/star.19830351002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：335 / 340
页数：6
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