EFFECT OF PROTEIN AND WHEAT VARIETY ON SOLUBILITY AND ELECTROPHORETIC PROPERTIES OF FLOUR PROTEINS

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作者：

TANAKA, K

BUSHUK, W

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来源：

CEREAL CHEMISTRY | 1972年 / 49卷 / 03期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：247 / &

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