HYDRATION STUDIES OF WHEAT-STARCH, AMYLOPECTIN, AMYLOSE GELS AND BREAD BY PROTON MAGNETIC-RESONANCE

被引：54

作者：

WYNNEJONES, S ^{[1
]}

BLANSHARD, JMV ^{[1
]}

机构：

[1] UNIV NOTTINGHAM,SCH AGR,DEPT APPL BIOCHEM & FOOD SCI,LOUGHBOROUGH LE12 5RD,LEICS,ENGLAND

来源：

CARBOHYDRATE POLYMERS | 1986年 / 6卷 / 04期

关键词：

D O I：

10.1016/0144-8617(86)90033-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：289 / 306

页数：18

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