BASES FOR VARIATION IN BAKING QUALITY OF HARD RED SPRING WHEAT

被引：0

作者：

MARAIS, GF ^{[1
]}

DAPPOLONIA, BL ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102

来源：

CEREAL FOODS WORLD | 1979年 / 24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：

引用

页码：448 / 448

页数：1

共 50 条

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