EFFECT OF SUGARS ON VISCOSITY OF PECTIN SOLUTIONS .2. COMPARISON OF DEXTROSE MALTOSE AND DEXTRINS

被引：36
作者：
CHEN, TS
JOSLYN, MA
机构：
来源：
JOURNAL OF COLLOID AND INTERFACE SCIENCE | 1967年 / 25卷 / 03期
关键词：
D O I：
10.1016/0021-9797(67)90040-9
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
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页码：346 / &
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