WHEAT BRAN FACTORS IN DECALCIFICATION TESTS

被引：13

作者：

GRENBY, TH

机构：

来源：

关键词：

D O I：

10.1016/0003-9969(67)90026-X

中图分类号：

R78 [口腔科学];

学科分类号：

1003 ;

摘要：

引用

页码：523 / &

共 10 条

[1]

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[2]

ANDLAW RJ, 1962, NY ST DENT J, V28, P106

[3] FLOUR BREAD AND WHEAT GRAIN FRACTIONS IN DECALCIFICATION TESTS [J].

GRENBY, TH .

[4]

HINTON JJC, 1959, CEREAL CHEM, V36, P19

[5]

JENKINS G. N., 1959, Brit. Dent. J., V106, P195

JENKINS, GN ;

SMALES, FC .

[7]

JOLLY SC, 1963, OFFICIAL STANDARI ED, P123

[8] THE PHYTASE OF WHEAT [J].

PEERS, FG .

[9]

PRINGLE W. J. S., 1942, Journal of the Society of Chemical Industry, V61, P108, DOI 10.1002/jctb.5000610702

THANIK, DD ;

BIBBY, BG .