A SCANNING ELECTRON-MICROSCOPY STUDY OF WHEAT GLUTEN

被引：4

作者：

DRONZEK, BL ^{[1
]}

DEXTER, JE ^{[1
]}

MATSUO, RR ^{[1
]}

机构：

[1] CANADIAN GRAIN COMMISS,GRAIN RES LAB,WINNIPEG R3C 3G9,MANITOBA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1980年 / 13卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(80)73397-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：162 / 166

页数：5

共 23 条

ANDERSON, TF .

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[2]

ARANYI C, 1969, CEREAL SCI TODAY, V14, P230

[3]

BERNARDIN JE, 1973, CEREAL CHEM, V50, P735

[4]

BERNARDIN JE, 1973, CEREAL CHEM, V50, P529

[5] ULTRASTRUCTURE OF COMMERCIAL WHEAT GLUTEN [J].

CUMMING, DB ;

TUNG, MA .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1975, 8 (02) :67-73

[6]

DEXTER JE, 1978, CEREAL CHEM, V55, P841

DEXTER, JE ;

MATSUO, RR .

[8]

DEXTER JE, 1979, CEREAL CHEM, V56, P394

[9]

DEXTER JE, 1978, CEREAL CHEM, V55, P23

[10]

DEXTER JE, 1979, CEREAL CHEM, V56, P202