FAT BINDING OF MODIFIED CORN STARCHES STUDIED BY ELECTRON-SPIN RESONANCE

被引：0

作者：

JOHNSON, J ^{[1
]}

DAVIS, EA ^{[1
]}

GORDON, J ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

CEREAL FOODS WORLD | 1988年 / 33卷 / 08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：

引用

页码：662 / 662

页数：1

共 50 条

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