PHYSICOCHEMICAL PROPERTIES OF WHEAT GEL PROTEINS - EFFECTS OF ISOLATION CONDITIONS

被引：0
|
作者：
JEANJEAN, MF [1 ]
FEILLET, P [1 ]
机构：
[1] INRA,TECH BLES DURS & RIZ LAB,F-34060 MONTPELLIER,FRANCE
来源：
CEREAL FOODS WORLD | 1977年 / 22卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：479 / 480
页数：2
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