CHROMOSOMAL ANALYSIS OF BIOCHEMICAL PROPERTIES OF WHEAT-FLOUR IN RELATION TO ITS BAKING QUALITY

被引：0

作者：

SASAKI, M ^{[1
]}

OGAWA, S ^{[1
]}

NISHIYAM.K ^{[1
]}

ITO, T ^{[1
]}

机构：

[1] TOTTORI UNIV,TOTTORI,JAPAN

来源：

GENETICS | 1973年 / 74卷 / JUN期

关键词：

D O I：

暂无

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

引用

页码：S239 / S240

页数：2

共 50 条

[1] BAKING QUALITY OF SOME WHEAT-FLOUR MIXTURES
HUSSEIN, MA
ABDALLA, FH
[J]. PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING, 1976, 20 (02) : 145 - 152
[2] BAKING QUALITY OF SOME WHEAT-FLOUR MIXTURES
HUSSEIN, MA
ABDALLA, FH
[J]. CEREAL FOODS WORLD, 1978, 23 (08) : 467 - 467
[3] GLUTENIN - THE KEY TO THE BAKING QUALITY OF WHEAT-FLOUR
BUSHUK, W
KAAN, K
MASTERS, GJM
[J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 57 - 57
[4] THE EFFECT OF COPPER DEFICIENCY ON THE BAKING QUALITY AND DOUGH PROPERTIES OF WHEAT-FLOUR
FLYNN, AG
PANOZZO, JF
GARDNER, WK
[J]. JOURNAL OF CEREAL SCIENCE, 1987, 6 (01) : 91 - 98
[5] EFFECT OF EMULSIFYING LIPIDS ON BAKING QUALITY OF WHEAT-FLOUR
NIERLE, W
ELBAYA, AW
BRUMMER, JM
[J]. FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (08): : 309 - 314
[6] ADDING RICE STARCH TO HARD WHEAT-FLOUR FOR IMPROVING ITS DOUGH PROPERTIES AND BAKING QUALITY
ELSAADANY, RMA
FODA, YH
ELSAADANY, FM
[J]. STARKE, 1975, 27 (06): : 198 - 202
[7] COMPARATIVE EFFECTS OF WHEAT-FLOUR PROTEIN, LIPID, AND PENTOSAN COMPOSITION IN RELATION TO BAKING AND MILLING QUALITY
GRAYBOSCH, R
PETERSON, CJ
MOORE, KJ
STEARNS, M
GRANT, DL
[J]. CEREAL CHEMISTRY, 1993, 70 (01) : 95 - 101
[8] RELATIONSHIP OF PROTEIN-FRACTIONS OF SPRING WHEAT-FLOUR TO BAKING QUALITY
HAMADA, AS
MCDONALD, CE
SIBBITT, LD
[J]. CEREAL CHEMISTRY, 1982, 59 (04) : 296 - 301
[9] RELATIONSHIP OF PROTEIN-FRACTIONS OF SPRING WHEAT-FLOUR TO BAKING QUALITY
HAMADA, AS
MCDONALD, CE
[J]. CEREAL FOODS WORLD, 1978, 23 (08) : 472 - 473
[10] WHEAT-FLOUR PROTEIN-CONCENTRATE CHARACTERIZATION BY BIOCHEMICAL, PHYSICOCHEMICAL AND BAKING TESTS
CZUCHAJOWSKA, Z
KAWKA, A
PASZCZYNSKA, B
POMERANZ, Y
[J]. JOURNAL OF FOOD SCIENCE, 1995, 60 (01) : 169 - 175

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