GELATINIZATION AND INVITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS

被引：44
作者：
WOOTTON, M
CHAUDHRY, MA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb07613.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1783 / 1784
页数：2
相关论文
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