FUNCTIONAL (BREADMAKING) AND BIOCHEMICAL PROPERTIES OF WHEAT FLOUR COMPONENTS .4. GLIADIN-LIPID-GLUTENIN MEMBRANE IN WHEAT GLUTEN

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作者：

HOSENEY, RC

FINNEY, KF

POMERANZ, Y

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来源：

CEREAL SCIENCE TODAY | 1969年 / 14卷 / 03期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：91 / +

页数：1

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