DIVERSITY OF GRAIN PROTEIN AND BREAD WHEAT QUALITY .2. CORRELATION BETWEEN HIGH MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN AND FLOUR QUALITY CHARACTERISTICS

被引：266

作者：

BRANLARD, G

DARDEVET, M

机构：

来源：

关键词：

D O I：

10.1016/S0733-5210(85)80007-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：345 / 354

页数：10

共 29 条

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