FINE-STRUCTURE OF CORN STARCHES OF VARIOUS AMYLOSE PERCENTAGE - WAXY, NORMAL AND AMYLOMAIZE

被引：61

作者：

MERCIER, C ^{[1
]}

机构：

[1] CERDIA,STN BIOCHIM & PHYS CHIM CEREALES,MASSY 91305,FRANCE

来源：

STARKE | 1973年 / 25卷 / 03期

关键词：

D O I：

10.1002/star.19730250303

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：78 / 82

页数：5

共 26 条

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