THERMODYNAMIC ASPECTS OF GELATINIZATION AND SWELLING OF CROSSLINKED STARCH

被引：28

作者：

HOLLINGER, G ^{[1
]}

KUNIAK, L ^{[1
]}

MARCHESS.RH ^{[1
]}

机构：

[1] UNIV MONTREAL, DEPT CHIM, CP 6128, MONTREAL 101, QUEBEC, CANADA

来源：

BIOPOLYMERS | 1974年 / 13卷 / 05期

关键词：

D O I：

10.1002/bip.1974.360130504

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：879 / 890

页数：12

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