RESISTANT STARCH FORMATION DURING BAKING - EFFECT OF BAKING TIME AND TEMPERATURE AND VARIATIONS IN THE RECIPE

被引：66

作者：

SILJESTROM, M

ASP, NG

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 181卷 / 01期

关键词：

D O I：

10.1007/BF01124798

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：4 / 8

页数：5

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