FIBRILLAR STRUCTURE OF STARCH - EVIDENCE FOR CROSSED FIBRILS FROM INCIPIENT GELATINIZATION

被引：21

作者：

STERLING, C ^{[1
]}

机构：

[1] UNIV CALIF,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

STARKE | 1974年 / 26卷 / 04期

关键词：

D O I：

10.1002/star.19740260402

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：105 / 110

页数：6

共 29 条

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[9] IN-VITRO DEGRADATION OF STARCH - STUDIES BY TRANSMISSION AND SCANNING ELECTRON-MICROSCOPY [J].

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