THE EFFECT OF SALIVARY AMYLASE ON THE VISCOSITY BEHAVIOR OF GELATINIZED STARCH SUSPENSIONS AND THE MECHANICAL-PROPERTIES OF GELATINIZED STARCH GRANULES

被引：35

作者：

EVANS, ID ^{[1
]}

HAISMAN, DR ^{[1
]}

ELSON, EL ^{[1
]}

PASTERNAK, C ^{[1
]}

MCCONNAUGHEY, WB ^{[1
]}

机构：

[1] WASHINGTON UNIV,SCH MED,DEPT BIOCHEM,ST LOUIS,MO 63110

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1986年 / 37卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740370611

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：573 / 590

页数：18

相关论文

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