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

[21] EFFECTS OF SOME BAKING INGREDIENTS ON PHYSICAL AND STRUCTURAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES
RYU, GH
NEUMANN, PE
WALKER, CE
CEREAL CHEMISTRY, 1993, 70 (03) : 291 - 297
[22] MODIFICATION OF SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT-FLOUR PENTOSANS BY AN ENZYME COMPLEX RECOMMENDED FOR BAKING
ROUAU, X
MOREAU, D
CEREAL CHEMISTRY, 1993, 70 (06) : 626 - 632
[23] SOY - WHEAT-FLOUR BLENDS - CHEMICAL, RHEOLOGICAL AND BAKING CHARACTERISTICS
MISRA, P
USHA, MS
SINGH, S
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1991, 28 (02): : 89 - 91
[24] EVALUATION OF PHYSICAL, CHEMICAL, RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT-FLOUR STORED FOR 90 DAYS
RAMIREZ, B
LOPEZ, G
ORTEGA, R
GALLEGOS, E
CEREAL FOODS WORLD, 1985, 30 (08) : 557 - 557
[25] QUALITY OF RYE AND WHEAT-FLOUR IN 1978
SEIBEL, W
BRUMMER, JM
STEPHAN, H
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1979, 75 (03) : 91 - 91
[26] INFLUENCE OF ADDITIVES ON THE QUALITY OF WHEAT-FLOUR
POLLHAMER, E
ELELMEZESI IPAR, 1981, 35 (02): : 56 - 62
[27] PREPARATION AND PROPERTIES OF CARBAMOYLETHYL WHEAT-FLOUR
SMITH, HE
RUSSELL, CR
GORDON, SH
KATZ, HC
CEREAL CHEMISTRY, 1972, 49 (03) : 336 - &
[28] IMPROVING EFFECT OF A NATURAL ALPHA-AMYLASE INHIBITOR ON THE BAKING QUALITY OF WHEAT-FLOUR CONTAINING MALTED BARLEY FLOUR
ZAWISTOWSKA, U
LANGSTAFF, J
BUSHUK, W
JOURNAL OF CEREAL SCIENCE, 1988, 8 (02) : 207 - 209
[29] IMPROVEMENT OF DOUGH AND BAKING PROPERTIES OF WHEAT-FLOUR BY TYPE-II LIPOXYGENASE FROM SOYBEANS
KIEFFER, R
GROSCH, W
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 170 (04): : 258 - 261
[30] THE FORMATION AND PROPERTIES OF WHEAT-FLOUR DOUGHS
HOSENEY, RC
ROGERS, DE
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1990, 29 (02) : 73 - 93

← 1 2 3 4 5 →