LIPID-PROTEIN INTERACTIONS IN WHEAT-FLOUR, DOUGH, GLUTEN, AND PROTEIN-FRACTIONS

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作者：

CHUNG, OK

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CEREAL FOODS WORLD | 1986年 / 31卷 / 03期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：242 / &

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