Hypothesis for the structure of glutenin in relation to rheological properties of gluten and dough [Wheat].
1975
Greenwood C.T. | Ewart J.A.D.
书目信息
Cereal Chemistry
卷
52
ISSN
0009-0352
页码
v.146r-153r(3,pt.2)
语言
英语
注释
16 ref.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Cereal-Chemistry (USA). (May 1975). v. 52(3,pt.2) p. 146r-153r.
2012-11-15
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