FRACTIONATION AND CHARACTERIZATION OF DENT CORN AND AMYLOMAIZE STARCH GRANULES

被引：14

作者：

CLUSKEY, JE

KNUTSON, CA

INGLETT, GE

机构：

来源：

STARKE | 1980年 / 32卷 / 04期

关键词：

D O I：

10.1002/star.19800320402

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：105 / 109

页数：5

共 12 条

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[7]

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[8] EFFECT OF TEMPERATURE AND AGGREGATION ON THE ABSORPTION SPECTRUM OF THE AMYLOSE IODINE COMPLEX [J].

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[10]

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