QUANTITATIVE-DETERMINATION OF SUBSTITUENTS OF STARCH DERIVATIVES BY MEANS OF INFRARED SPECTROSCOPY

被引：4
作者：
KLAUSHOFER, H
BERGHOFER, E
DIESNER, L
机构：
[1] UNIV BODENKULTUR,INST LEBENSMITTELTECHNOL,A-1190 WIEN,AUSTRIA
[2] OSTERREICH AGRARIND GMBH,A-3953 GMUND,AUSTRIA
来源：
STARKE | 1976年 / 28卷 / 09期
关键词：
D O I：
10.1002/star.19760280903
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：298 / 303
页数：6
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