EFFECT OF PERIOD OF MAIZE FERMENTATION AND SOURING ON CHEMICAL-PROPERTIES AND AMYLOGRAPH PASTING VISCOSITY OF OGI

被引：37

作者：

ADEYEMI, IA

BECKLEY, O

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1986年 / 4卷 / 04期

关键词：

D O I：

10.1016/S0733-5210(86)80039-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：353 / 360

页数：8

共 24 条

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[7]

BANIGO EOI, 1974, CEREAL CHEM, V51, P559

[8] CARBOXYLIC-ACID PATTERNS IN OGI FERMENTATION [J].

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[9]

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[10]

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