EFFECT OF SUGARS, LIPIDS AND TYPE OF STARCH ON THE MODE AND KINETICS OF RETROGRADATION OF CONCENTRATED CORN STARCH GELS

被引：64

作者：

GERMANI, R

CIACCO, CF

RODRIGUEZAMAYA, DB

机构：

来源：

STARKE | 1983年 / 35卷 / 11期

关键词：

D O I：

10.1002/star.19830351103

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：377 / 381

页数：5

共 26 条

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[8]

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[10]

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