WATER BINDING OF WHEAT-FLOUR DOUGHS AND BREADS AS STUDIED BY DEUTERON RELAXATION

被引：81

作者：

LEUNG, HK ^{[1
]}

MAGNUSON, JA ^{[1
]}

BRUINSMA, BL ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT CHEM,PULLMAN,WA 99164

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14797.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：95 / 99

页数：5

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[10]

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