SOME EFFECTS OF NON-ENDOSPERM COMPONENTS OF WHEAT AND OF ADDED GLUTEN ON WHOLEMEAL BREAD MICROSTRUCTURE

被引：75

作者：

GAN, Z ^{[1
]}

ELLIS, PR ^{[1
]}

VAUGHAN, JG ^{[1
]}

GALLIARD, T ^{[1
]}

机构：

[1] UNIV LONDON,KINGS COLL LONDON,DEPT FOOD & NUTR SCI,LONDON W8 7AH,ENGLAND

来源：

关键词：

D O I：

10.1016/S0733-5210(89)80037-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：81 / 91

页数：11

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