The physico-chemical properties of strong and weak flours III Viscosity as a measure of hydration capacity and the relation of the hydrogen ion concentration to imbibition in the different acids

被引：16

作者：

Gortner, RA

Sharp, PF

机构：

来源：

关键词：

D O I：

10.1021/j150230a005

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：481 / 492

页数：12

共 22 条

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