THERMAL AND COMPOSITIONAL CHANGES OF DRY WHEAT GLUTEN CARBOHYDRATE MIXTURES DURING SIMULATED CRUST BAKING

被引：16

作者：

ZIDERMAN, II ^{[1
]}

FRIEDMAN, M ^{[1
]}

机构：

[1] USDA ARS, WESTERN REG RES CTR, BERKELEY, CA 94710 USA

来源：

关键词：

D O I：

10.1021/jf00066a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1096 / 1102

页数：7

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