CHANGE IN DIGESTIBILITY OF GAMMA-IRRADIATED STARCH BY LOW-TEMPERATURE COOKING

被引：5

作者：

KUME, T ^{[1
]}

RAHMAN, S ^{[1
]}

ISHIGAKI, I ^{[1
]}

机构：

[1] BANGLADESH ATOM ENERGY COMMISS,INST FOOD & RADIAT BIOL,DHAKA 2,BANGLADESH

来源：

STARCH-STARKE | 1988年 / 40卷 / 04期

关键词：

D O I：

10.1002/star.19880400408

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：155 / 158

页数：4

共 12 条

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[9] INDUSTRIALIZATION OF A NON-COOKING SYSTEM FOR ALCOHOLIC FERMENTATION FROM GRAINS [J].

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