BUFFALO GOURD ROOT STARCH .1. PROPERTIES AND STRUCTURE

被引：26

作者：

DREHER, ML ^{[1
]}

BERRY, JW ^{[1
]}

机构：

[1] UNIV ARIZONA,DEPT NUTR & FOOD SCI,TUCSON,AZ 85721

来源：

STARKE | 1983年 / 35卷 / 03期

关键词：

D O I：

10.1002/star.19830350303

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：76 / 81

页数：6

共 36 条

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[2]

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[3]

BEMIS WP, 1978, HORTSCIENCE, V13, P235

[4] CUCURBIT ROOT STARCHES - ISOLATION AND SOME PROPERTIES OF STARCHES FROM CUCURBITA-FOETIDISSIMA HBK AND CUCURBITA-DIGITATA GRAY [J].

BERRY, JW ;

BEMIS, WP ;

WEBER, CW ;

PHILIP, T .

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[5] BUFFALO GOURD ROOTS - CHEMICAL COMPOSITION AND SEASONAL-CHANGES IN STARCH CONTENT [J].

BERRY, JW ;

SCHEERENS, JC ;

BEMIS, WP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (02) :354-356

[6] THE UTILIZATION OF THE SEEDS OF THE WILD PERENNIAL GOURDS [J].

BOLLEY, DS ;

MCCORMACK, RH ;

CURTIS, LC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1950, 27 (12) :571-574

[7]

BRAUTLECHT CA, 1953, STARCH, P11

[8]

CURTIS LC, 1946, CHEMURGIC DIGEST, V5, P221

[9]

DITTMER HOWARD J., 1964, BOT GAZ, V125, P121, DOI 10.1086/336256

[10]

DREHER ML, 1981, NUTR REP INT, V23, P1

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