ANNEALING OF POTATO STARCH GRANULES AFTER WET ULTRAFINE GRINDING

被引：0
|
作者：
Sarka, Evzen [1 ]
Kolacek, Jaroslav [1 ]
Smrckova, Petra [1 ]
Maixner, Jaroslav
Seilerova, Lenka
Ekrt, Ondrej
Bubnik, Zdenek [1 ]
机构：
[1] ICT Prague, Dept Carbohydrate Chem & Technol, Prague, Czech Republic
来源：
PROCEEDINGS OF THE 8TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2012年
关键词：
INTERMEDIATE WATER-CONTENT; PHYSICOCHEMICAL PROPERTIES; GELATINIZATION; IMPACT; WHEAT; TEMPERATURES;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：143 / 146
页数：4
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