共 50 条
- [45] Rheological studies of hydroxypropylated and cross-linked potato starch GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, 2000, (251): : 148 - 155
- [50] GUANDU BEAN STARCH .1. PROPERTIES OF GRANULES AND OF PASTES ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, 1970, 42 (04): : 695 - +