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
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页码：480 / 480
页数：1
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