CEREAL-STARCH AND ROOT STARCH MODIFICATION BY HEAT-MOISTURE TREATMENT .1. PHYSICOCHEMICAL PROPERTIES

被引：95
|
作者：
LORENZ, K [1 ]
KULP, K [1 ]
机构：
[1] AMER INST BAKING,CEREAL SCI GRP,MANHATTAN,KS 66502
来源：
STARKE | 1982年 / 34卷 / 02期
关键词：
D O I：
10.1002/star.19820340205
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：50 / 54
页数：5
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