CHANGES IN WHEAT LIPIDS DURING MIXING AND RESTING OF FLOUR-WATER DOUGHS

被引：44

作者：

MANN, DL ^{[1
]}

MORRISON, WR ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,131 ALBION ST,GLASGOW G1 1SD,SCOTLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740250907

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1109 / 1119

页数：11

共 33 条

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[27]

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[28]

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[29]

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[30]

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