THE SUITABILITY OF VARIOUS CANADIAN WHEATS FOR STEAMED BREAD AND NOODLE PROCESSING FOR THE PEOPLES-REPUBLIC-OF-CHINA

被引：18

作者：

PRESTON, KR

MATSUO, RR

DEXTER, JE

TWEED, AR

KILBORN, RH

TULLY, D

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(86)71464-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：114 / 120

页数：7

共 13 条

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DEXTER, JE
MATSUO, RR
[J]. CANADIAN JOURNAL OF PLANT SCIENCE, 1977, 57 (03) : 717 - 727
[2] HIGH-TEMPERATURE DRYING - EFFECT ON SPAGHETTI PROPERTIES
DEXTER, JE
MATSUO, RR
MORGAN, BC
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1741 - 1746
[3] DEXTER JE, 1984, CAN I FOOD SCI TECHN, V14, P315
[4] HOLAS J, 1978, CEREAL CHEM, V55, P637
[5] KILBORN RH, 1981, CEREAL FOOD WORLD, V26, P624
[6] KILBORN RH, 1983, CEREAL CHEM, V60, P134
[7] KOSTECKI MM, 1982, CAN J AGR ECON, V30, P223, DOI 10.1111/j.1744-7976.1982.tb01980.x
[8] MATSUO RR, 1971, CEREAL CHEM, V48, P554
[9] MATSUO RR, 1969, CEREAL CHEM, V46, P1
[10] MATSUO RR, 1978, CEREAL CHEM, V55, P259