Effect of corn wet-milling conditions (sulfur dioxide, lactic acid, and steeping temperature) on starch functionality

被引：0

作者：

Shandera, D.L. ^{[1
]}

Jackson, D.S. ^{[2
]}

机构：

[1] Cereal/Oilseed Sci. Technol. Lab., Dept. of Food Science and Technology, University of Nebraska-Lincoln, United States

[2] Cereal/Oilseed Sci. Technol. Lab., Dept. of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919, United States

来源：

Cereal Chemistry | / 73卷 / 05期

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引用

页码：632 / 637

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