Determination of the relationship between sulfhydryl groups and amylolytic and proteolytic enzymes in wheat, wheat flour, and malted wheat, to obtain fundamental information on the role of these reactants in the utilization of wheat for bread-making and other purposes
1960
Wierzbowski, G. | Skupin, Janusz S.
AGROVOC Keywords
Bibliographic information
Language
English
Note
Bibliography: p. 75-78.
Sub Title
Final technical report
Type
Text; Monographic
Corporate Author
Poznan. Wyzsza Szkola Rolnicza. Katedra Technologii Rolnej.
2024-02-27
2025-04-23
MODS
Data Provider
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