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

被引：0
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作者：
CHUNG, OK
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来源：
CEREAL FOODS WORLD | 1986年 / 31卷 / 03期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：242 / &
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