DISPERSIBILITY OF WHEAT PROTEINS IN AQUEOUS UREA SOLUTIONS - A NEW PARAMETER TO EVALUATE BREADMAKING POTENTIALITIES OF WHEAT FLOURS

被引：54

作者：

POMERANZ, Y

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740161002

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：586 / &

共 23 条

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