ALKYLRESORCINOLS IN DURUM-WHEAT .1. VARIETAL AND KERNEL QUALITY EFFECTS

被引：0

|

作者：

SAGILOMNICZI, H

SAGI, F

机构：

来源：

ACTA ALIMENTARIA | 1982年 / 11卷 / 01期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：39 / 45

页数：7

相关论文

共 50 条

[1] THE RELATIONSHIPS BETWEEN DURUM-WHEAT VITREOUSNESS, KERNEL HARDNESS AND PROCESSING QUALITY
DEXTER, JE
WILLIAMS, PC
EDWARDS, NM
MARTIN, DG
JOURNAL OF CEREAL SCIENCE, 1988, 7 (02) : 169 - 181
[2] EFFECTS OF IMPACT ON QUALITY OF DURUM-WHEAT AND GROUND WHEAT PRODUCTS
ZWINGELBERG, H
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1988, 84 (10) : 323 - 323
[3] MICROWAVE CONDITIONING OF DURUM-WHEAT .1. EFFECTS OF WIDE POWER RANGE ON SEMOLINA AND SPAGHETTI QUALITY
DOTY, NC
BAKER, CW
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (04) : 815 - 819
[4] EFFECTS OF FROST DAMAGE AND IMMATURITY ON THE QUALITY OF DURUM-WHEAT
DEXTER, JE
MARCHYLO, BA
MELLISH, VJ
CEREAL CHEMISTRY, 1994, 71 (05) : 494 - 501
[5] ALKYLRESORCINOLS IN DURUM-WHEAT .2. ALKYLRESORCINOL CONTENT OF MILLING FRACTIONS AND MACARONI
SAGI, F
SAGI, H
ACS, E
ACTA ALIMENTARIA, 1983, 12 (02) : 143 - 148
[6] SPROUTING DAMAGE AND KERNEL COLOR RELATIONSHIPS IN DURUM-WHEAT
SOPER, JF
CANTRELL, RG
DICK, JW
CROP SCIENCE, 1989, 29 (04) : 895 - 898
[7] PROTEIN-COMPONENTS OF DURUM-WHEAT AND THEIR EFFECTS ON BAKING QUALITY
HOLM, YF
DICK, JW
DAPPOLONIA, BL
CEREAL FOODS WORLD, 1985, 30 (08) : 549 - 549
[8] COMPUTERIZED METHOD FOR EVALUATING DURUM-WHEAT QUALITY
DICK, JW
SHUEY, WC
CEREAL CHEMISTRY, 1976, 53 (06) : 910 - 915
[9] CHARACTERIZATION AND UTILIZATION OF DURUM-WHEAT FOR BREADMAKING .1. COMPARISON OF CHEMICAL, RHEOLOGICAL, AND BAKING PROPERTIES BETWEEN BREAD WHEAT FLOURS AND DURUM-WHEAT FLOURS
BOYACIOGLU, MH
DAPPOLONIA, BL
CEREAL CHEMISTRY, 1994, 71 (01) : 21 - 28
[10] EFFECT OF TEST WEIGHT ON DURUM-WHEAT QUALITY
DEXTER, JE
MATSUO, RR
MARTIN, DG
CEREAL FOODS WORLD, 1986, 31 (08) : 586 - 586

← 1 2 3 4 5 →