INFLUENCE OF DEGREE OF POLYMERIZATION OF OLIGOSACCHARIDES ON WATER-VAPOR SORPTION AND ITS HYSTERESIS

被引：1

作者：

NIRKKO, P ^{[1
]}

GAL, S ^{[1
]}

GIOVANOLI, R ^{[1
]}

SIGNER, R ^{[1
]}

机构：

[1] UNIV BERN,INST ORGAN CHEM,ERLACH STR 9A,CH-3012 BERN,SWITZERLAND

来源：

STARKE | 1975年 / 27卷 / 08期

关键词：

D O I：

10.1002/star.19750270809

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：278 / 280

页数：3

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