SPAGHETTI-MAKING QUALITY OF DEVELOPING DURUM WHEATS

被引：24

作者：

DEXTER, JE ^{[1
]}

MATSUO, RR ^{[1
]}

机构：

[1] CANADIAN GRAIN COMMISS,GRAIN RES LAB,WINNIPEG R3C 3G9,MANITOBA,CANADA

来源：

关键词：

D O I：

10.4141/cjps77-002

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：7 / 15

页数：9

共 24 条

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[2]

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[3]

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[4]

BUSHUK W, 1971, CEREAL CHEM, V48, P448

CHEN, CH ;

BUSHUK, W .

[6]

COULSON CB, 1965, J SCI FOOD AGR, V16, P499, DOI 10.1002/jsfa.2740160902

[7]

DEXTER JE, 1975, CEREAL CHEM, V52, P577

[8]

Hardy Arthur C., 1936, HDB COLORIMETRY

[9] CHANGES IN UREA-DISPERSIBILITY OF PROTEINS DURING MATURATION [J].

HOSENEY, RC ;

FINNEY, KF ;

POMERANZ, Y .

JENNINGS, AC ;

MORTON, RK .