STARCH DIGESTIBILITY OF FOODS - A NUTRITIONAL PERSPECTIVE

被引：123

作者：

DREHER, ML ^{[1
]}

DREHER, CJ ^{[1
]}

BERRY, JW ^{[1
]}

机构：

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

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1984年 / 20卷 / 01期

关键词：

D O I：

10.1080/10408398409527383

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：47 / 71

页数：25

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