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J-GLOBAL ID：201002075412233878   Reference number：75A0163212

Starch gelation as a function of water content.

でん粉のこ化における水分含量の役割
Author (2)：
COLLISION R

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, 
CHILTON W G

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Material：
J Food Technol  (Journal of Food Technology)

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Volume： 9  Issue： 3  Page： 309-315  Publication year： 1974 
JST Material Number： B0863A  ISSN： 0022-1163  CODEN： JFOTA  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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でんぷん

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Terms in the title (4)：
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でん粉

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, 
こ化

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, 
水分含量

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, 
役割

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