EFFECT OF ENDOGENOUS PHENOLIC-ACIDS ON THE MIXING PROPERTIES OF WHEAT-FLOUR DOUGHS

被引：35

作者：

JACKSON, GM ^{[1
]}

HOSENEY, RC ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,KANSAS AGR EXPT STN,MANHATTAN,KS 66506

来源：

JOURNAL OF CEREAL SCIENCE | 1986年 / 4卷 / 01期

关键词：

D O I：

10.1016/S0733-5210(86)80009-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 85

页数：7

共 50 条

[1] PHENOLIC ACIDS IN WHEAT-FLOUR EFFECT ON DOUGH MIXING PROPERTIES
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[J]. LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1979, 12 (01): : 31 - 35
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