ROLE OF STARCH IN BAKED GOODS .2. INFLUENCE OF PURIFICATION PROCEDURE ON SURFACE PROPERTIES OF GRANULE

被引：22

作者：

CAUVAIN, SP ^{[1
]}

GOUGH, BM ^{[1
]}

WHITEHOUSE, ME ^{[1
]}

机构：

[1] FLOUR MILLING & BAKING RES ASSOC,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND

来源：

STARKE | 1977年 / 29卷 / 03期

关键词：

D O I：

10.1002/star.19770290304

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：91 / 95

页数：5

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