EFFECT OF WHEAT CLASS AND MALTING CONDITIONS ON GASSING-POWER STIMULATION AND ALPHA-AMYLASE AND BETA-AMYLASE ACTIVITIES OF MALTED WHEAT

被引：0
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作者：
GEDDES, WF
DICKSON, JG
CROSTON, CB
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来源：
CEREAL CHEMISTRY | 1949年 / 26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：414 / 418
页数：5
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