LIQUEFACTION OF RICE STARCH FROM MILLED RICE FLOUR USING HEAT-STABLE ALPHA-AMYLASE

被引：12
作者：
BROOKS, JR
GRIFFIN, VK
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb06708.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：712 / 714
页数：3
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