FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT-FLOUR INGREDIENTS, DOUGH, AND BREAD

被引：0

作者：

FRETZDORFF, B ^{[1
]}

BECHTEL, DB ^{[1
]}

POMERANZ, Y ^{[1
]}

机构：

[1] USDA SEA,GRAIN MKT RES LAB,MANHATTAN,KS 66502

来源：

CEREAL CHEMISTRY | 1982年 / 59卷 / 02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：113 / 120

页数：8

共 50 条

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