STARCH AVAILABILITY INVITRO AND INVIVO AFTER FLAKING, STEAM-COOKING AND POPPING OF WHEAT

被引：199

作者：

HOLM, J

BJORCK, I

ASP, NG

SJOBERG, LB

LUNDQUIST, I

机构：

[1] UNIV LUND,CTR CHEM,DEPT PHARMACOL,S-22007 LUND 7,SWEDEN

[2] SEMPER AB,S-10535 STOCKHOLM,SWEDEN

来源：

关键词：

D O I：

10.1016/S0733-5210(85)80013-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：193 / 206

页数：14

共 36 条

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