HYPOTHESIS FOR STRUCTURE OF GLUTENIN IN RELATION TO RHEOLOGICAL PROPERTIES OF GLUTEN AND DOUGH

被引：0
|
作者：
GREENWOOD, CT [1 ]
EWART, JAD [1 ]
机构：
[1] FLOUR MILLING & BAKING RES ASSOC, RICKMANSWORTH WD3 5SH, HERTFORDSHIRE, ENGLAND
来源：
CEREAL SCIENCE TODAY | 1974年 / 19卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：396 / 396
页数：1
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