RHEOLOGICAL PROPERTIES OF POTATO STARCH/PROTEIN COMPOSITES

被引：0
作者：
Juszczak, Leslaw [1 ]
Galkowska, Dorota [1 ]
Pycia, Karolina [2 ]
机构：
[1] Agr Univ Krakow, Fac Food Technol, Dept Food Anal & Evaluat Food Qual, Balicka 122, PL-30149 Krakow, Poland
[2] Univ Rzeszow, Fac Biol & Agr, Dept Food Technol & Human Nutr, Zelwerowicza 4, PL-35601 Rzeszow, Poland
来源：
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2018年
关键词：
STARCH;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：182 / 185
页数：4
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