The effects of gliadin fractions of varying molecular weight on the mixing properties of a synthetic-dough system [Wheat].
1975
Preston K. | Woodbury W. | Bendelow V.
书目信息
Cereal Chemistry
卷
52
ISSN
0009-0352
页码
v.427-430(3,pt.1)
语言
英语
注释
10 ref.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Cereal-Chemistry (USA). (May 1975). v. 52(3,pt.1) p. 427-430.
团体作者
Servico do Acordo de Classificacao no Estado do Parana, Curitiba (Brazil).
2012-11-15
AGRIS AP
