INTERRELATIONS AMONG BREAD DOUGH ABSORPTION, COOKIE DIAMETER, PROTEIN CONTENT, AND ALKALINE WATER RETENTION CAPACITY OF SOFT WINTER WHEAT FLOURS

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作者：

YAMAZAKI, WT

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CEREAL CHEMISTRY | 1954年 / 31卷 / 02期

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O69 [应用化学];

学科分类号：

081704 ;

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页码：135 / 142

页数：8

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[J]. CEREAL CHEMISTRY, 1953, 30 (03) : 242 - 246
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[J]. JOURNAL OF CEREAL SCIENCE, 2015, 66 : 59 - 65
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[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1914 - 1917
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[J]. CEREAL CHEMISTRY, 1985, 62 (04) : 290 - 292