DIVERSITY OF GRAIN PROTEINS AND BREAD WHEAT QUALITY .1. CORRELATION BETWEEN GLIADIN BANDS AND FLOUR QUALITY CHARACTERISTICS

被引：119
作者：
BRANLARD, G
DARDEVET, M
机构：
来源：
JOURNAL OF CEREAL SCIENCE | 1985年 / 3卷 / 04期
关键词：
D O I：
10.1016/S0733-5210(85)80006-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：329 / 343
页数：15
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