STEEPING OF POOR QUALITY WHEAT - EFFECTS OF PHYSICOCHEMICAL PROPERTIES AND FUNCTIONAL-CHARACTERISTICS OF THE STARCH

被引：2
|
作者：
ALJAWAD, N
LORENZ, K
机构：
来源：
STARKE | 1982年 / 34卷 / 06期
关键词：
D O I：
10.1002/star.19820340606
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：198 / 202
页数：5
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