EFFECTS OF NEUTRAL SALTS UPON WHEAT GLUTEN PROTEIN-PROPERTIES .1. RELATIONSHIP BETWEEN THE HYDROPHOBIC PROPERTIES OF GLUTEN PROTEINS AND THEIR EXTRACTABILITY AND TURBIDITY IN NEUTRAL SALTS

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作者：

PRESTON, KR

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CEREAL CHEMISTRY | 1981年 / 58卷 / 04期

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O69 [应用化学];

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081704 ;

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页码：317 / 324

页数：8

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