THE EFFECT OF GROUP-5 CHROMOSOMES ON THE FREE POLAR LIPIDS AND BREADMAKING QUALITY OF WHEAT

被引：59

作者：

MORRISON, WR

LAW, CN

WYLIE, LJ

COVENTRY, AM

SEEKINGS, J

机构：

[1] CAMBRIDGE LAB,INST PLANT SCI RES,CAMBRIDGE CB2 2LQ,ENGLAND

[2] NSDO LTD,CAMBRIDGE CB2 2LQ,ENGLAND

来源：

JOURNAL OF CEREAL SCIENCE | 1989年 / 9卷 / 01期

关键词：

D O I：

10.1016/S0733-5210(89)80020-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：41 / 51

页数：11

共 28 条

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[2]

BEKES F, 1986, CEREAL CHEM, V63, P327

[3] LIPID COMPOSITIONS, BAKING QUALITIES AND OTHER CHARACTERISTICS OF WHEAT-VARIETIES GROWN IN THE UK [J].

BELL, BM ;

DANIELS, DGH ;

FEARN, T ;

STEWART, BA .

JOURNAL OF CEREAL SCIENCE, 1987, 5 (03) :277-286

[4]

BERGER M, 1983, SCI ALIMENT, V3, P181

[5]

BLACKMAN JA, 1987, WHEAT BREEDING ITS S, P455

[6]

CHUNG OK, 1982, CEREAL CHEM, V59, P14

[7]

CHUNG OK, 1981, BAKERS DIG, V55, P38

[8]

CHUNG OK, 1981, BAKERS DIG, V55, P97

[9]

CHUNG OK, 1981, BAKERS DIG, V55, P55

[10]

CHUNG OK, 1981, BAKERS DIG, V55, P96

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