Studies on the Properties of Hydroxy-propylated Waxy Maize Starch Phosphate and Improving Quality of Noodles

Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (6) : 17.

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PDF(190 KB)
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (6) : 17.

Studies on the Properties of Hydroxy-propylated Waxy Maize Starch Phosphate and Improving Quality of Noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 30(6): 17

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