THE EFFECT OF COPPER DEFICIENCY ON THE BAKING QUALITY AND DOUGH PROPERTIES OF WHEAT-FLOUR

被引：13
|
作者：
FLYNN, AG [1 ]
PANOZZO, JF [1 ]
GARDNER, WK [1 ]
机构：
[1] VICTORIAN CROPS RES INST,DEPT AGR & RURAL AFFAIRS,PRIVATE BAG 260,HORSHAM,VIC 3400,AUSTRALIA
来源：
JOURNAL OF CEREAL SCIENCE | 1987年 / 6卷 / 01期
关键词：
D O I：
10.1016/S0733-5210(87)80044-9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：91 / 98
页数：8
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