EFFECT OF STARCH STRUCTURE ON STARCH RHEOLOGICAL PROPERTIES

被引：0
|
作者：
KOKINI, JL
LAI, LS
CHEDID, LL
机构：
[1] BEST FOODS RES & ENGN CTR,UNION,NJ 08930
[2] NABISCO BRANDS INC,E HANOVER,NJ 07936
[3] RUTGERS STATE UNIV,CTR ADV FOOD TECHNOL,NEW BRUNSWICK,NJ 08903
来源：
FOOD TECHNOLOGY | 1992年 / 46卷 / 06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：
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页码：124 / &
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