THE ABILITY OF CHLORINE AND CHLORINE-RELATED OXIDANTS TO INDUCE OXIDATIVE GELATION IN WHEAT-FLOUR PENTOSANS

被引：21

作者：

CROWE, NL ^{[1
]}

RASPER, VF ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1016/S0733-5210(88)80008-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：283 / 294

页数：12

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