THE EFFECT OF LINTNERIZATION ON WHEAT AND POTATO STARCH GRANULES

被引：55

作者：

MUHR, AH ^{[1
]}

BLANSHARD, JMV ^{[1
]}

BATES, DR ^{[1
]}

机构：

[1] UNIV NOTTINGHAM,SCH AGR,DEPT APPL BIOCHEM & FOOD SCI,LOUGHBOROUGH LE12 5RD,LEICS,ENGLAND

来源：

CARBOHYDRATE POLYMERS | 1984年 / 4卷 / 06期

关键词：

D O I：

10.1016/0144-8617(84)90024-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：399 / 425

页数：27

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