MEASUREMENT OF THE DEGREE OF STARCH DAMAGE IN FLOUR BY NEAR-INFRARED REFLECTANCE ANALYSIS

被引：49

作者：

OSBORNE, BG

DOUGLAS, S

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740320403

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：328 / 332

页数：5

相关论文

共 5 条

[1] FARRAND EA, 1964, CEREAL CHEM, V41, P98
[2] LAW DP, 1977, CEREAL CHEM, V54, P256
[3] OSBORNE BG, 1980, CEREAL FOODS WORLD, V25, P531
[4] THERMAL PROPERTIES OF STARCH/WATER SYSTEM .1. MEASUREMENT OF HEAT OF GELATINISATION BY DIFFERENTIAL SCANNING CALORIMETRY
STEVENS, DJ
ELTON, GA
[J]. STARKE, 1971, 23 (01): : 8 - &
[5] NEAR INFRARED SPECTRA OF ORGANIC COMPOUNDS
WHEELER, OH
[J]. CHEMICAL REVIEWS, 1959, 59 (04) : 629 - 666