BAKING QUALITIES OF CO2-EXTRACTED AND ETHANOL-EXTRACTED GLUTEN AND GLUTEN LIPIDS

被引：4

作者：

HAMMAM, H ^{[1
]}

SIVIK, B ^{[1
]}

SCHWENGERS, D ^{[1
]}

机构：

[1] PFEIFER & LANGEN,DORMAGEN,FED REP GER

来源：

ACTA AGRICULTURAE SCANDINAVICA | 1987年 / 37卷 / 01期

关键词：

D O I：

10.1080/00015128709436550

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：130 / 136

页数：7

共 11 条

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DAHLBERG, BI
[J]. STARKE, 1978, 30 (01): : 8 - 12
[4] KLESPER E, 1980, CHROMATOGRAPHY SUPER, P118
[5] KRULL LH, 1971, CEREAL SCI TODAY, V16, P232
[6] KRULL LH, 1971, CEREAL SCI TODAY, V16, P261
[7] MACRITCHIE F, 1973, CEREAL CHEM, V50, P292
[8] MITEV B, 1964, APPL SURFACE ACTIVE, V1, P379
[9] SELECTIVE EXTRACTION AND QUANTITATIVE-ANALYSIS OF NON-STARCH AND STARCH LIPIDS FROM WHEAT-FLOUR
MORRISON, WR
MANN, DL
SOON, W
COVENTRY, AM
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (04) : 507 - 521
[10] PYLER EJ, 1973, PROTEINS BAKING SCI, V1, P83