SHEAR-STRESS RELAXATION OF NATIVE AND MODIFIED POTATO STARCH GELS

被引：14

作者：

BOHLIN, L

ELIASSON, AC

MITA, T

机构：

[1] OSAKA WOMENS UNIV,DEPT NAT SCI,SAKAI,OSAKA 590,JAPAN

[2] BOHLIN REOLOGI,SCI PK IDEON,S-22007 LUND,SWEDEN

来源：

STARCH-STARKE | 1986年 / 38卷 / 04期

关键词：

D O I：

10.1002/star.19860380405

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：120 / 124

页数：5

共 18 条

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