STUDIES ON THE RETROGRADATION OF STARCH IN STARCHY FOODS .3. EFFECT OF THE ADDITION OF SUCROSE FATTY-ACID ESTER ON THE RETROGRADATION OF CORN STARCH

被引：26

作者：

MATSUNAGA, A ^{[1
]}

KAINUMA, K ^{[1
]}

机构：

[1] NATL FOOD RES INST,YATABE,TSUKUBA 305,JAPAN

来源：

STARCH-STARKE | 1986年 / 38卷 / 01期

关键词：

D O I：

10.1002/star.19860380102

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 6

页数：6

共 16 条

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[6]

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[7]

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[8]

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[9]

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[10]

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