EFFECT OF IMMATURITY ON MILLING AND BAKING QUALITY OF RED SPRING WHEAT

被引：0

作者：

TIPPLES, KH ^{[1
]}

机构：

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

来源：

CEREAL FOODS WORLD | 1977年 / 22卷 / 09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

页码：454 / 454

页数：1

共 50 条

[1] EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT
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[2] THE EFFECT OF FROST DAMAGE ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT
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[9] EFFECTS OF FROST AND IMMATURITY ON THE QUALITY OF A CANADIAN HARD RED SPRING WHEAT
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[10] BASES FOR VARIATION IN BAKING QUALITY OF HARD RED SPRING WHEAT
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