PHYSICAL, CHEMICAL AND NUTRITIONAL PROPERTIES OF PROCESSED WHEAT PRODUCTS .3. THE EFFECTS OF VARIOUS THERMAL-PROCESSES ON PROTEIN-QUALITY, VITAMINS AND SELENIUM CONTENT IN WHOLE-GRAIN WHEAT AND WHITE FLOUR

被引：47

作者：

HAKANSSON, B

JAGERSTAD, M

OSTE, R

AKESSON, B

JONSSON, L

机构：

[1] SWEDISH FOOD INST SIK,GOTHENBURG,SWEDEN

[2] UNIV LUND HOSP,DEPT CLIN CHEM,S-22185 LUND,SWEDEN

来源：

JOURNAL OF CEREAL SCIENCE | 1987年 / 6卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(87)80064-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：269 / 282

页数：14

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