【序号】: 1
【作者】:
- Romina D. Di Paola,
- Ramon Asis and
- Mario A. J. Aldao*
【题名】:
Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method【期刊】: wiley
【年、卷、期、起止页码】:
Volume 55, Issue 9, pages 403–409, September 2003
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1002/star.200300167/abstract