THE AGING OF GELS FROM STARCHES OF DIFFERENT AMYLOSE AMYLOPECTIN CONTENT STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

被引：159

作者：

RUSSELL, PL

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1987年 / 6卷 / 02期

关键词：

D O I：

10.1016/S0733-5210(87)80051-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：147 / 158

页数：12

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