Composition and microstructure of waxy, normal and high amylose barley samples

被引：41

作者：

Oscarsson, M ^{[1
]}

Parkkonen, T ^{[1
]}

Autio, K ^{[1
]}

Aman, P ^{[1
]}

机构：

[1] VTT,TECH RES CTR FINLAND,BIOTECHNOL & FOOD RES,FIN-02044 ESPOO,FINLAND

来源：

JOURNAL OF CEREAL SCIENCE | 1997年 / 26卷 / 02期

关键词：

barley; waxy; high amylose; microstructure; starch; beta-gluten;

D O I：

10.1006/jcrs.1997.0118

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：259 / 264

页数：6

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