ANALYSIS OF THE RELATIONSHIP BETWEEN FLOUR QUALITY AND THE ELECTROPHORETIC PROTEIN SPECTRUM

被引：0

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作者：

ORSI, F

PALLAGI, A

LASZTITY, R

机构：

来源：

NAHRUNG-FOOD | 1986年 / 30卷 / 3-4期

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：436 / 437

页数：2

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