AMARANTH STARCH - ISOLATION AND PARTIAL CHARACTERIZATION

被引：54

作者：

PAREDESLOPEZ, O ^{[1
]}

SCHEVENIN, ML ^{[1
]}

HERNANDEZLOPEZ, D ^{[1
]}

CARABEZTREJO, A ^{[1
]}

机构：

[1] NATL AUTONOMOUS UNIV MEXICO,INST FISIOL CELLULAR,MEXICO CITY 04510,DF,MEXICO

来源：

STARCH-STARKE | 1989年 / 41卷 / 06期

关键词：

D O I：

10.1002/star.19890410602

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：205 / 207

页数：3

共 18 条

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[2]

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[8] INFLUENCE OF GERMINATION ON PHYSICOCHEMICAL PROPERTIES OF AMARANTH FLOUR AND STARCH MICROSCOPIC STRUCTURE [J].

PAREDESLOPEZ, O ;

CARABEZTREJO, A ;

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STARCH-STARKE, 1988, 40 (08) :290-294

[9] EFFECT OF THE HARD-TO-COOK PHENOMENON ON SOME PHYSICOCHEMICAL PROPERTIES OF BEAN STARCH [J].

PAREDESLOPEZ, O ;

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STARCH-STARKE, 1988, 40 (06) :205-210

[10]

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