Optimization of Preparing Technolgy of Water Chestnut Carboxymethly Starch with High Viscosity

Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (1) : 53.

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PDF(112 KB)
Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (1) : 53.

Optimization of Preparing Technolgy of Water Chestnut Carboxymethly Starch with High Viscosity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2003, 29(1): 53

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