Molecular size effects on gelation of barley and oat β-glucans

被引：0
|
作者：
Lazaridou, A [1 ]
Vaikousi, H [1 ]
Biliaderis, CG [1 ]
机构：
[1] Aristotle Univ Thessaloniki, Sch Agr, Dept Food Sci & Technol, Lab Food Chem & Biochem, GR-54006 Thessaloniki, Greece
来源：
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12 | 2004年 / 294期
关键词：
D O I：
10.1039/9781847551214-00108
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：108 / 115
页数：8
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