SOME EFFECTS OF STARCH LIPIDS ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF WHEAT-STARCH

被引：93

作者：

ELIASSON, AC

CARLSON, TLG

LARSSON, K

MIEZIS, Y

机构：

来源：

STARKE | 1981年 / 33卷 / 04期

关键词：

D O I：

10.1002/star.19810330407

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：130 / 134

页数：5

共 16 条

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[5]

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[9] INHIBITION OF STARCH GELATINIZATION BY AMYLOSE-LIPID COMPLEX-FORMATION [J].

LARSSON, K .

STARKE, 1980, 32 (04) :125-126

[10] POSSIBILITY OF DIETARY FIBER FORMATION BY INTERACTION IN THE INTESTINE BETWEEN STARCH AND LIPIDS [J].

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