A RAPID METHOD FOR THE ANALYSIS OF STARCH

被引：522

作者：

HOLM, J

BJORCK, I

DREWS, A

ASP, NG

机构：

来源：

STARCH-STARKE | 1986年 / 38卷 / 07期

关键词：

D O I：

10.1002/star.19860380704

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：224 / 226

页数：3

共 15 条

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ASP, NG
LARSSON, K
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[J]. STARKE, 1983, 35 (09): : 294 - 297
[8] STARCH AVAILABILITY INVITRO AND INVIVO AFTER FLAKING, STEAM-COOKING AND POPPING OF WHEAT
HOLM, J
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ASP, NG
SJOBERG, LB
LUNDQUIST, I
[J]. JOURNAL OF CEREAL SCIENCE, 1985, 3 (03) : 193 - 206
[9] POSSIBILITY OF DIETARY FIBER FORMATION BY INTERACTION IN THE INTESTINE BETWEEN STARCH AND LIPIDS
LARSSON, K
MIEZIS, Y
[J]. STARKE, 1979, 31 (09): : 301 - 302
[10] MERCIER C, 1980, CEREAL CHEM, V57, P4