MICROANALYTICAL QUALITY OF WHEAT-FLOUR

被引：4

作者：

GECAN, JS ^{[1
]}

ATKINSON, JC ^{[1
]}

机构：

[1] US FDA,DIV MATH,WASHINGTON,DC 20204

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 07期

关键词：

D O I：

10.4315/0362-028X-46.7.582

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：582 / 584

页数：3

共 50 条

[41] CHANGES IN FLOUR LIPIDS DURING STORAGE OF WHEAT-FLOUR
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[45] PROTEIN FUNCTIONALITY IN WHEAT-FLOUR TORTILLAS
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[46] PREPARATION AND PROPERTIES OF CARBAMOYLETHYL WHEAT-FLOUR
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[48] EXTRACTION AND FRACTIONATION OF WHEAT-FLOUR PROTEINS
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[49] GLYCOSIDASES AND GLYCANASES OF WHEAT-FLOUR DOUGHS
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[50] ARABINOXYLAN DEGRADING ENZYMES OF WHEAT-FLOUR - EFFECTS ON THE QUALITY OF DOUGHS AND BREADS
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