THE BAKING QUALITY AND MALTOSE VALUE OF FLOUR IRRADIATED WITH CO-60 GAMMA-RAYS

被引：0

作者：

LEE, CC

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：70 / 77

页数：8

共 9 条

[1]

BARDWELL J, 1957, CAN J CHEM, V35, P82

[2]

BROWNELL LE, 1955, FOOD TECHNOL-CHICAGO, V9, P620

[3] THE TRANSITION FROM RONTGEN TO RAD .2. [J].

GRAY, LH .

[4]

LLOYD NE, 1957, CEREAL CHEM, V34, P55

[5]

MAES E., 1952, Food Manufacture, V27, P112

[6]

MILNER M, 1956, FOOD TECHNOL-CHICAGO, V10, P528

[7]

MILNER M, 1957, CEREAL SCI TODAY, V2, P130

[8]

SALLANS HENRY R., 1938, CANADIAN JOUR RES SECT C BOT SCI, V16, P405

[9]

1957, CEREAL LABORATORY ME