INVESTIGATIONS ON THE RETROGRADATION IN CONCENTRATED WHEAT-STARCH GELS .1. PREPARATION OF CONCENTRATED GELS, INFLUENCE OF THE STARCH CONCENTRATION AND CONDITIONS OF PREPARATION ON THE STARCH RETROGRADATION

被引：24

作者：

KRUSI, H

NEUKOM, H

机构：

来源：

STARKE | 1984年 / 36卷 / 02期

关键词：

D O I：

10.1002/star.19840360203

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：40 / 45

页数：6

共 30 条

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