CRYSTALLINITY OF WAXY MAIZE STARCH AS INFLUENCED BY AMBIENT-TEMPERATURE ABSORPTION AND DESORPTION, SUCROSE CONTENT AND WATER ACTIVITY

被引：21

作者：

CHINACHOTI, P

STEINBERG, MP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11217.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：997 / &

共 27 条

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