PROTEOLYTIC ENZYMES OF WHEAT AND FLOUR AND THEIR EFFECT ON BREAD QUALITY IN UNITED KINGDOM

被引：0
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作者：
HANFORD, J
机构：
来源：
CEREAL CHEMISTRY | 1967年 / 44卷 / 05期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：499 / &
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