IMPROVED WHEAT FOR BAKING

被引：9

作者：

FARIDI, H

FINLEY, JW

机构：

来源：

关键词：

D O I：

10.1080/10408398909527496

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / 209

页数：35

共 39 条

BENNETT, MD .

PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES, 1972, 181 (1063) :109-+

[2]

BIETZ JA, 1987, WHEAT WHEAT IMPROVEM, pCHD5

[3]

BRIGGLE LW, 1987, WHEAT WHEAT IMPROVEM, pCH1

[4]

BRIGGLE LW, 1982, USDA STATISTICAL B, V676

[5]

Bushuk W., 1974, WHEAT PRODUCTION UTI, P119

[6]

Dalrymple DG, 1986, Development and spread of high -yielding wheat varieties in developing countries, V7th

[7]

DRISCOLL JL, P WHEAT PROTEIN C AR, V9, P65

[8]

FARIDI HA, 1987, CEREAL FOOD WORLD, V32, P327

[9]

Finney Karl F., 1943, CEREAL CHEM, V20, P381

[10]

FINNEY KARL F., 1958, AGRON JOUR, V50, P28