CHROMOSOMAL ANALYSIS OF BIOCHEMICAL PROPERTIES OF WHEAT-FLOUR IN RELATION TO ITS BAKING QUALITY

被引：0

作者：

SASAKI, M ^{[1
]}

OGAWA, S ^{[1
]}

NISHIYAM.K ^{[1
]}

ITO, T ^{[1
]}

机构：

[1] TOTTORI UNIV,TOTTORI,JAPAN

来源：

GENETICS | 1973年 / 74卷 / JUN期

关键词：

D O I：

暂无

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

引用

页码：S239 / S240

页数：2

共 50 条

[41] INFLUENCE OF DEFATTED PEANUT FLOUR AND PEANUT PROTEIN CONCENTRATE ON PROPERTIES OF WHEAT-FLOUR AND QUALITY OF BREAD
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[49] ALVEOGRAPHIC TECHNIQUES IN SOFT WHEAT-FLOUR QUALITY EVALUATION
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[50] RATE OF MOISTURE ADSORPTION BY WHEAT FLOUR AND ITS RELATION TO PHYSICAL CHEMICAL AND BAKING CHARACTERISTICS
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