PREDICTION OF SPAGHETTI COLOR FROM PIGMENT CONTENT AND ENZYMIC BLEACHING ACTIVITY OF DURUM-WHEAT

被引：0
|
作者：
MCDONALD, CE [1 ]
ZARLING, G [1 ]
机构：
[1] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102
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：483 / 483
页数：1
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