ELECTRON-SPIN-RESONANCE (ELECTRON-SPIN-RESONANCE) AS APPLIED TO STARCH AND ITS INTERACTIONS WITH BATTER AND DOUGH COMPONENTS

被引：0

作者：

DAVIS, EA ^{[1
]}

GORDON, J ^{[1
]}

PEARCE, LE ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & TECHNOL,MINNEAPOLIS,MN 55455

来源：

CEREAL FOODS WORLD | 1986年 / 31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：584 / 584

页数：1

共 50 条

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