LIPIDS OF WHEAT .2. LIPIDS OF FLOURS FROM SINGLE WHEAT VARIETIES OF WIDELY VARYING BAKING QUALITY

被引：44

作者：

FISHER, N

BENNETT, R

BROUGHTON, ME

PEEL, DJ

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740150511

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：325 / &

共 41 条

[1]

BALLS A. K., 1942, Cereal Chemistry, V19, P840

[2]

Balls A. K., 1942, CEREAL CHEM, V19, P279

BEET, AE .

[4]

BEET AE, 1954, J APPL CHEM, V4, P400

[5]

BEVERIDGE R, 1949, CAN J RES, VE 27, P159

[6]

BOLLING H, 1960, GETREIDE MEHL, V9, P102

CARTER, HE ;

MCCLUER, RH ;

SLIFER, ED .

[8]

COOKSON MA, 1956, CEREAL CHEM, V33, P102

[9]

COPPOCK JBM, 1962, SOC CHEM IND LONDON, P113

[10]

COPPOCK JBM, 1958, J SCI FOOD AGR, V8, P498