CALORIMETRIC DETERMINATION OF THE AMYLOSE CONTENT OF STARCHES BASED ON FORMATION AND MELTING OF THE AMYLOSE-LYSOLECITHIN COMPLEX

被引：94

作者：

KUGIMIYA, M ^{[1
]}

DONOVAN, JW ^{[1
]}

机构：

[1] USDA SEA,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15344.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：765 / &

共 34 条

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