ELECTROPHORETIC ANALYSIS OF WHEAT AND RYE MIXTURES IN MEAL, FLOUR AND BAKED GOODS

被引：14

作者：

MCCAUSLAND, J ^{[1
]}

WRIGLEY, CW ^{[1
]}

机构：

[1] CSIRO,WHEAT RES UNIT,N RYDE 2113,NEW S WALES,AUSTRALIA

来源：

关键词：

D O I：

10.1002/jsfa.2740271217

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1197 / 1202

页数：6

共 6 条

[1] ELLIS R P, 1971, Journal of the National Institute of Agricultural Botany, V12, P223
[2] ELLIS R P, 1971, Journal of the National Institute of Agricultural Botany, V12, P236
[3] Synthesis and characterization of diaminophenylindane based polyimides via ester-acid solution imidization
Farr, IV
Glass, TE
Ji, Q
McGrath, JE
[J]. HIGH PERFORMANCE POLYMERS, 1997, 9 (03) : 345 - 352
[4] TILLMANS J, 1928, Z UNTERS LEBENSM, V56, P26
[5] WRIGLEY C W, 1974, Australian Journal of Experimental Agriculture and Animal Husbandry, V14, P796, DOI 10.1071/EA9740796
[6] 1947, CEREAL LABORATORY ME