CHEMICAL AND ENZYMATIC MODIFICATIONS OF THE PASTING PROPERTIES OF LEGUME STARCHES

被引：16
|
作者：
SOSULSKI, F
WACZKOWSKI, W
HOOVER, R
机构：
[1] AGR UNIV WARSAW,INST FOOD TECHNOL,PL-02528 WARSAW,POLAND
[2] MEM UNIV NEWFOUNDLAND,DEPT BIOCHEM,ST JOHNS A1C 5S7,NEWFOUNDLAND,CANADA
来源：
STARCH-STARKE | 1989年 / 41卷 / 04期
关键词：
D O I：
10.1002/star.19890410404
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：135 / 140
页数：6
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