ISOLATION AND CHARACTERIZATION OF STARCH-IODINE POSITIVE MATERIAL FORMED DURING SACCHARIFICATION OF CORN STARCH

被引：2

|

作者：

BRUMM, PJ

HEBEDA, RE

TEAGUE, WM

机构：

来源：

STARCH-STARKE | 1989年 / 41卷 / 09期

关键词：

D O I：

10.1002/star.19890410906

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：343 / 348

页数：6

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