BUFFALO GOURD ROOT STARCH .2. RHEOLOGIC BEHAVIOR, FREEZE-THAW STABILITY AND SUITABILITY FOR USE IN FOOD-PRODUCTS

被引：29

作者：

DREHER, ML

TINSLEY, AM

SCHEERENS, JC

BERRY, JW

机构：

[1] UNIV ARIZONA, DEPT NUTR & FOOD SCI, TUCSON, AZ 85721 USA

[2] UNIV ARIZONA, DEPT PLANT SCI, TUCSON, AZ 85721 USA

来源：

STARKE | 1983年 / 35卷 / 05期

关键词：

D O I：

10.1002/star.19830350504

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：157 / 162

页数：6

共 31 条

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[8] BUFFALO GOURD ROOTS - CHEMICAL COMPOSITION AND SEASONAL-CHANGES IN STARCH CONTENT [J].

BERRY, JW ;

SCHEERENS, JC ;

BEMIS, WP .

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[9] BUFFALO GOURD ROOT STARCH .1. PROPERTIES AND STRUCTURE [J].

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BERRY, JW .

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[10]

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