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

页码：483 / 483

页数：1

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