RATES OF STARCH HYDROLYSIS AND CHANGES IN VISCOSITY IN A RANGE OF COMMON FOODS SUBJECTED TO SIMULATED DIGESTION INVITRO

被引：30

作者：

GEE, JM

JOHNSON, IT

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1985年 / 36卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740360713

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：614 / 620

页数：7

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