Interpretation of Do-Corder curves. Identification of flour components influencing curve characteristics.
1981
Endo S. | Nagao S. | Tanaka K.
书目信息
Cereal Chemistry
卷
58
ISSN
0009-0352
页码
v.538-542(6)
语言
英语
注释
ill. 15 ref.
类型
Journal Article; Journal Part
来源
Cereal-Chemistry (USA). (Nov-Dec 1981). v. 58(6) p. 538-542.
团体作者
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP
