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IMPORTANCE OF PHYSICAL FORM RATHER THAN VISCOSITY IN DETERMINING THE RATE OF STARCH HYDROLYSIS IN LEGUMES

被引：53
作者：
WONG, S [1 ]
ODEA, K [1 ]
机构：
[1] BAKER MED RES INST,PRAHRAN,VIC 3181,AUSTRALIA
来源：
AMERICAN JOURNAL OF CLINICAL NUTRITION | 1983年 / 37卷 / 01期
关键词：
D O I：
10.1093/ajcn/37.1.66
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：66 / 70
页数：5
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  • [10] FACTORS AFFECTING THE RATE OF HYDROLYSIS OF STARCH IN FOOD
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    [J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 1981, 34 (12) : 2721 - 2727
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