STUDY OF KINETICS OF RETROGRADATION IN A STARCH-BASED DOUGH MADE FROM DEHYDRATED YAM (DIOSCOREA-ROTUNDATA-L-POIR)

被引：9

作者：

BRENNAN, JG ^{[1
]}

SODAHAYE.G ^{[1
]}

机构：

[1] UNIV READING,NATL COLL FOOD TECHNOL,ST GEORGES AVE,WEYBRIDGE KT13 0DE,SURREY,ENGLAND

来源：

STARKE | 1973年 / 25卷 / 08期

关键词：

D O I：

10.1002/star.19730250807

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：276 / 280

页数：5

共 14 条

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[10]

Katz JR, 1930, Z PHYS CHEM A-CHEM T, V150, P37

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