LIPIDS OF WHEAT 3 . -FURTHER STUDIES OF LIPIDS OF FLOURS FROM SINGLE WHEAT VARIETIES OF WIDELY VARYING BAKING QUALITY

被引：29

作者：

FISHER, N

BELL, BM

RAWLINGS, CE

BENNET, R

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740170808

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：370 / &

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