BIOCHEMICAL AND BREADMAKING PROPERTIES OF WHEAT-PROTEIN COMPONENTS .2. RECONSTITUTION BAKING STUDIES OF PROTEIN-FRACTIONS FROM VARIOUS ISOLATION PROCEDURES

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作者：

CHAKRABORTY, K

KHAN, K

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CEREAL CHEMISTRY | 1988年 / 65卷 / 04期

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O69 [应用化学];

学科分类号：

081704 ;

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页码：340 / 344

页数：5

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