RELATIONSHIP BETWEEN STRUCTURE + RHEOLOGICAL PROPERTIES OF GLUTEN PROTEINS

被引：0
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作者：
WALL, JS
BECKWITH, AC
机构：
来源：
CEREAL SCIENCE TODAY | 1969年 / 14卷 / 01期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：16 / &
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