THE EFFECT ON BAKING QUALITY OF INTERACTION BETWEEN MILLING FRACTIONS DURING THE STORAGE OF WHOLEMEAL FLOUR

被引：11

作者：

BARNES, PJ

LOWY, GDA

机构：

来源：

关键词：

D O I：

10.1016/S0733-5210(86)80024-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：225 / 232

页数：8

共 11 条

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[2]

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GALLIARD, T .

[5]

GALLIARD T, 1986, CHEM PHYSICS BAKING

[6]

Horwitz W., 1980, OFFICIAL METHODS ANA

[7]

Lockwood JF, 1960, FLOUR MILLING

MORRISON, WR ;

TAN, SL ;

HARGIN, KD .

[9]

Shearer G., 1983, LIPIDS CEREAL TECHNO, P253

[10]

Zeleny L, 1954, STORAGE CEREAL GRAIN, P46