ASPECTS OF PROTEINS IN CHINESE AND BRITISH COMMON (HEXAPLOID) WHEATS RELATED TO QUALITY OF WHITE AND YELLOW CHINESE NOODLES

被引：72

作者：

HUANG, S ^{[1
]}

MORRISON, WR ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DIV FOOD SCI,DEPT BIOSCI & BIOTECHNOL,GLASGOW G1 1SD,SCOTLAND

来源：

关键词：

D O I：

10.1016/S0733-5210(88)80028-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / 187

页数：11

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MOSS, HJ .

[5]

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[6]

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MISKELLY, DM ;

MOSS, R .

[8]

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[9]

OH NH, 1985, CEREAL CHEM, V62, P441

[10]

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