MICROWAVE CONDITIONING OF DURUM-WHEAT .1. EFFECTS OF WIDE POWER RANGE ON SEMOLINA AND SPAGHETTI QUALITY

被引：7

作者：

DOTY, NC ^{[1
]}

BAKER, CW ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV, DEPT CEREAL CHEM & TECHNOL, FARGO, ND 58102 USA

来源：

关键词：

D O I：

10.1021/jf60212a052

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：815 / 819

页数：5

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