CRYSTALLINITY OF SUCROSE BY X-RAY-DIFFRACTION AS INFLUENCED BY ABSORPTION VERSUS DESORPTION, WAXY MAIZE STARCH CONTENT, AND WATER ACTIVITY

被引：24

作者：

CHINACHOTI, P

STEINBERG, MP

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11154.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：456 / &

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[8]

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