Evaluation of the Degree of Gelatinization of Starchy Products by Water Holding Capacity
- 作者G. Pinnavaia; S. Pizzirani
- 卷第50卷
- 印刷ISSN0038-9056
- 电子ISSN1521-379X
- 文件大小74.67KB
- 发表时间1998
- DOI10.1002/(sici)1521-379x(199803)50:2/3<64::aid-star64>3.0.co;2-8
- 页码64-67
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