共 23 条
- [1] Approved Methods of the AACC, (1983)
- [2] Official Methods of Analysis, (1980)
- [3] BJORCK I., NYMAN M., PEDERSEN B., SILJESTROM M., ASP, EGGUM B.O., On the digestibility of starch in wheat bread: studies in vitro and in vivo, Journal of Cereal Science, 4, pp. 1-11, (1986)
- [4] BUDKE C.C., Determination of total available glucose in corn base materials, J. Agric. Food Chem., 32, pp. 34-37, (1984)
- [5] DENGATE H.N., Swelling, pasting, and gelling of wheat starch, Advances in Cereal Science and Technology, pp. 49-71, (1984)
- [6] DUKE J.A., Handbook of Legumes of World Economic Importance, (1981)
- [7] GALLIARD T., Starch availability and utilization, Critical Reports on Applied Chemistry, 13, pp. 1-15, (1987)
- [8] GALLIARD T., BOWLER P., Morphology and composition of starch, Critical Reports on Applied Chemistry, 13, pp. 55-78, (1987)
- [9] GALVEZ F.C.F., RESURRECCION A.V.A., Reliability of the focus group technique in determining the quality characteristics of mungbean (Vigna radiata (1.) Wilczec) noodles, Journal of Sensory Studies, 7, pp. 315-326, (1992)
- [10] GILBERT G.A., SPRAGG S.P., Determination of amylose (iodine sorption: “blue value”), Methods in Carbohydrate Chemistry, 4, (1964)