EFFECT OF PRESSURE, MOISTURE, AND COOKING TIME ON SUSCEPTIBILITY OF CORN OR SORGHUM GRAIN STARCH TO ENZYMATIC ATTACK

被引：15

作者：

LIANG, YT

MORRILL, JL

ANSTAETT, FR

DAYTON, AD

PFOST, HB

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1970年 / 53卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(70)86206-3

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：336 / &

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