PROPERTIES AND STRUCTURE OF AMYLOSE-GLYCERYL MONOSTEARATE COMPLEXES FORMED IN SOLUTION OR ON EXTRUSION OF WHEAT-FLOUR

被引：91

作者：

GALLOWAY, GI

BILIADERIS, CG

STANLEY, DW

机构：

[1] UNIV MANITOBA,DEPT FOOD SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

[2] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07920.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：950 / 957

页数：8

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