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

被引：0
|
作者：
TANAKA, K
BUSHUK, W
机构：
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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