QUALITY CHARACTERISTICS OF SOFT WHEATS AND THEIR USE IN JAPAN .1. METHODS OF ASSESSING WHEAT SUITABILITY FOR JAPANESE PRODUCTS

被引：0
|
作者：
NAGAO, S [1 ]
IMAI, S [1 ]
SATO, T [1 ]
KANEKO, Y [1 ]
OTSUBO, H [1 ]
机构：
[1] NISSHIN FLOUR MILLING CO LTD,CHUO KU,TOKYO,JAPAN
来源：
CEREAL CHEMISTRY | 1976年 / 53卷 / 06期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：988 / 997
页数：10
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