Characterization of different starches oxidized by hypochlorite

被引：0
|
作者：
Kuakpetoon, D.
Wang, Y.-J.
机构：
[1] Department of Food Science, University of Arkansas, Fayetteville, AR, United States
[2] Department of Food Science, University of Arkansas, Fayetteville, AR 72704, United States
来源：
Starch/Staerke | 2001年 / 53卷 / 05期
关键词：
D O I：
10.1002/1521-379X(200105)53:53.0.CO;2-M
中图分类号：
学科分类号：
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页码：211 / 218
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