EFFECT OF WHEAT-FLOUR PENTOSANS IN DOUGH, GLUTEN, AND BREAD

被引：0
|
作者：
JELACA, SL
HLYNKA, I
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来源：
CEREAL CHEMISTRY | 1972年 / 49卷 / 04期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：489 / &
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