RELATIONSHIP OF PROTEIN-FRACTIONS OF SPRING WHEAT-FLOUR TO BAKING QUALITY

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作者：

HAMADA, AS

MCDONALD, CE

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来源：

CEREAL FOODS WORLD | 1978年 / 23卷 / 08期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：472 / 473

页数：2

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