WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS

被引：0

作者：

PATIL, SK ^{[1
]}

TSEN, CC ^{[1
]}

LINEBACK, DR ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

CEREAL CHEMISTRY | 1975年 / 52卷 / 01期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：57 / 69

页数：13

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