IMPROVING THE DETERMINATION OF AMYLOSE BY THE BLUE COLOR OF ITS AMYLOSE-IODINE COMPLEX

被引：0

作者：

LIANG, YT ^{[1
]}

SHI, YC ^{[1
]}

SEIB, PA ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

CEREAL FOODS WORLD | 1988年 / 33卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：676 / 676

页数：1

共 50 条

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