RESISTANT STARCH - AN X-RAY-DIFFRACTION STUDY INTO THE EFFECT OF ENZYMATIC-HYDROLYSIS ON AMYLOSE GELS INVITRO

被引：31
作者：
CAIRNS, P
LELOUP, V
MILES, MJ
RING, SG
MORRIS, VJ
机构：
[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND
[2] INRA LBTG, F-44026 NANTES 03, FRANCE
来源：
JOURNAL OF CEREAL SCIENCE | 1990年 / 12卷 / 03期
关键词：
D O I：
10.1016/S0733-5210(09)80102-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：203 / 206
页数：4
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