CHANGES IN THE GLUTEN OF DIFFERENT WHEAT-VARIETIES DUE TO OXIDATION

被引：8
|
作者：
DIRNDORFER, M [1 ]
KIEFFER, R [1 ]
BELITZ, HD [1 ]
机构：
[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,DEUTSCH FORSCH SANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,D-8046 GARCHING,FED REP GER
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1986年 / 183卷 / 01期
关键词：
D O I：
10.1007/BF01027591
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：33 / 38
页数：6
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