GELATINIZATION AND INVITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS

被引：44

作者：

WOOTTON, M

CHAUDHRY, MA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07613.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1783 / 1784

页数：2

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