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
收藏
页码：278 / 280
页数：3
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