RELATIONSHIP BETWEEN ALPHA-AMYLASE AND FALLING NUMBER IN WHEAT

被引：8

作者：

MATHEWSON, PR

POMERANZ, Y

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02382.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：652 / 653

页数：2

共 10 条

[1]

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[2]

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[3]

HOSENEY RC, 1971, CEREAL CHEM, V48, P191

[4]

MATHEWSON PR, 1977, J ASSOC OFF ANA CHEM, V60, P16

[5]

MATHEWSON PR, J FOOD SCI

[6] MOLECULAR APPROACH TO BREADMAKING [J].

POMERANZ, Y ;

FINNEY, KF ;

HOSENEY, RC .

[7]

Pomeranz Y, 1968, Adv Food Res, V16, P335, DOI 10.1016/S0065-2628(08)60361-4

[8]

POMERANZ Y, 1971, WHEAT CHEMISTRY TECH

[9]

1958, METHODS ANALYSIS

[10]

1969, CEREAL LABORATORY ME