THE EFFECT OF MONOGLYCERIDES ON AMYLOSE COMPLEXING DURING A POTATO GRANULE PROCESS

被引：34

作者：

HOOVER, R ^{[1
]}

HADZIYEV, D ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON T6G 2P5,ALBERTA,CANADA

来源：

STARKE | 1981年 / 33卷 / 10期

关键词：

D O I：

10.1002/star.19810331006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：346 / 355

页数：10

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KROG, N .

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[7]

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[9]

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GUTTERSON M, 1971, FOOD TECHNOL REV