SPAGHETTI STICKINESS - SOME FACTORS INFLUENCING STICKINESS AND RELATIONSHIP TO OTHER COOKING QUALITY CHARACTERISTICS

被引：86

作者：

DEXTER, JE

MATSUO, RR

MORGAN, BC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03534.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1545 / +

页数：1

共 41 条

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[8] INFLUENCE OF PROTEIN-CONTENT ON SOME DURUM-WHEAT QUALITY PARAMETERS
DEXTER, JE
MATSUO, RR
[J]. CANADIAN JOURNAL OF PLANT SCIENCE, 1977, 57 (03) : 717 - 727
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