FACTORS IMPROVING THE STEEPING PROCESS OF CORN GRAINS .3. CONDITIONS FAVORING LACTIC-ACID FORMATION DURING CORN STEEPING AND ITS EFFECT

被引：8

作者：

ROUSHDI, M

GHALI, Y

HASSANEAN, A

机构：

[1] STARCH & GLUCOSE CO,CAIRO,EGYPT

[2] UNIV CAIRO,DEPT BIOCHEM,CAIRO,EGYPT

来源：

STARKE | 1981年 / 33卷 / 02期

关键词：

D O I：

10.1002/star.19810330204

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：49 / 52

页数：4

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[4]

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[6]

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[7]

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[9]

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[10]

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