CHANGES IN ULTRASTRUCTURE OF TAPIOCA STARCH GRANULE DURING GELATINIZATION

被引：0
|
作者：
ALLEN, JE [1 ]
HOOD, LF [1 ]
CHABOT, JF [1 ]
机构：
[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850
来源：
CEREAL SCIENCE TODAY | 1974年 / 19卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：398 / 398
页数：1
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