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
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页码：113 / 120
页数：8
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