THE FORMATION OF TERNARY INCLUSION COMPLEXES OF STARCH WITH MENTHONE AND MONOSTEARATE - A POSSIBLE FOOD MODEL SYSTEM

被引：0
|
作者：
RUTSCHMANN, MA [1 ]
SOLMS, J [1 ]
机构：
[1] SWISS FED INST TECHNOL,DEPT FOOD SCI,CH-8092 ZURICH,SWITZERLAND
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1990年 / 23卷 / 05期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：451 / 456
页数：6
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