Durum wheat dough strength relationship to polymeric protein quantity and composition

被引：0
作者：
Edwards, NM [1 ]
Gianibelli, MC [1 ]
Ames, NP [1 ]
Clarke, JM [1 ]
Dexter, JE [1 ]
Larroque, OR [1 ]
McCaig, TN [1 ]
机构：
[1] Canadian Grain Commiss, Winnipeg, MB, Canada
来源：
GLUTEN PROTEINS | 2004年 / 295期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：132 / 135
页数：4
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