CHARACTERIZATION OF WHEAT-VARIETIES BASED ON RHEOLOGICAL BEHAVIOR DURING STRESS-RELAXATION

被引：5

作者：

LINDAHL, L ^{[1
]}

SVENSSON, G ^{[1
]}

机构：

[1] WEIBULLSHOLM PLANT BREEDING INST,S-26124 LANDSKRONA,SWEDEN

来源：

ACTA AGRICULTURAE SCANDINAVICA | 1988年 / 38卷 / 04期

关键词：

D O I：

10.1080/00015128809437999

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：363 / 371

页数：9

共 22 条

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[2]

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[3]

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[4]

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[5]

FARIDI H, 1986, FUNDAMENTALS DOUGH R, P1

[6]

Fortmann K. L., 1971, WHEAT CHEM TECHNOLOG, P493

[7]

HOSENEY C, 1987, AUG DOUGH RHEOL BAK

[8]

HOSENEY RC, 1984, CEREAL FOOD WORLD, V29, P305

[9]

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[10]

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