EFFECT OF PROTEIN-CONTENT AND WHEAT VARIETY ON RELATIVE VISCOSITY, SOLUBILITY AND ELECTROPHORETIC PROPERTIES OF GLUTEN PROTEINS

被引：0

作者：

DRONZEK, B ^{[1
]}

BUTAKI, RC ^{[1
]}

机构：

[1] UNIV MANITOBA,DEPT PLANT SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

来源：

CEREAL FOODS WORLD | 1977年 / 22卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：480 / 480

页数：1

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