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
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D O I
10.1111/j.1365-2621.1986.tb11154.x
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TS2 [食品工业];
学科分类号
0832 ;
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页码:456 / &
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