CHARACTERIZATION OF STARCH AND ITS COMPONENTS .3. TECHNIQUE OF SEMI-MICRO, DIFFERENTIAL, POTENTIOMETRIC, IODINE TITRATION, AND FACTORS AFFECTING IT

被引：63

作者：

BANKS, W

GREENWOO.CT

MUIR, DD

机构：

来源：

STARKE | 1971年 / 23卷 / 04期

关键词：

D O I：

10.1002/star.19710230403

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：118 / &

共 14 条

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