BUFFALO GOURD ROOT STARCH .4. PROPERTIES OF HYDROXYPROPYL DERIVATIVES

被引：17

作者：

BUTLER, LE

CHRISTIANSON, DD

SCHEERENS, JC

BERRY, JW

机构：

[1] USDA ARS,NO REG RES CTR,PEORIA,IL 61604

[2] UNIV ARIZONA,DEPT NUTR & FOOD SCI,TUCSON,AZ 85721

来源：

STARCH-STARKE | 1986年 / 38卷 / 05期

关键词：

D O I：

10.1002/star.19860380503

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：156 / 159

页数：4

共 25 条

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[9] BUFFALO GOURD ROOT STARCH .2. RHEOLOGIC BEHAVIOR, FREEZE-THAW STABILITY AND SUITABILITY FOR USE IN FOOD-PRODUCTS [J].

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[10]

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