THE GRL PILOT MILL .2. PHYSICAL DOUGH AND BAKING PROPERTIES OF FLOUR STREAMS MILLED FROM CANADIAN RED SPRING WHEATS

被引：78

作者：

PRESTON, KR

KILBORN, RH

BLACK, HC

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(82)72310-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：29 / 36

页数：8

共 9 条

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BLACK, HC ;

PRESTON, KR ;

TIPPLES, KH .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :315-320

[3]

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[4]

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[5]

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[6]

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[7]

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[8] STATISTICAL EVALUATION OF TECHNIQUES FOR PREDICTING BAKING QUALITY OF WHEAT CULTIVARS [J].

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[9]

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