THE SULFHYDRYL PLUS DISULFIDE CONTENT IN THE PROTEINS OF DURUM-WHEAT AND ITS RELATIONSHIP WITH THE COOKING QUALITY OF PASTA

被引：18

作者：

ALARY, R

KOBREHEL, K

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740390205

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：123 / 136

页数：14

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